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1
Preheat the oven to 375 degrees.
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2
Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil.
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3
In a deep-sided saute pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat.
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4
Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes.
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5
Add as many of the greens as can fit in the pot, along with 1 teaspoon salt.
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6
Stir and cover until the greens have wilted, 2 to 3 minutes.
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7
Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes.
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8
Remove from the heat and stir in the scallions, dill and parsley.
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9
Transfer the mixture to a colander set over a bowl and let cool to room temperature.
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10
Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri.
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11
Squeeze excess liquid from the cooled greens and add them to the cheeses.
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12
Season to taste with salt and pepper.
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13
Stir in the eggs and set aside.
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14
In a small saucepan, heat the milk over medium heat until it starts to bubble.
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15
Whisk in the cornmeal and 1 teaspoon salt.
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16
Continue stirring as the mixture thickens into an almost unstirrable paste.
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17
Remove from the heat.
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18
With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan.
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19
Top with the greens and cheese filling, spreading each evenly to the edges.
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20
Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps).
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21
Pour the thinned batter across the filling (some greens will poke through).
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22
Drizzle the remaining tablespoon of olive oil across the top of the pie.
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23
Bake until firm and golden brown around the edges, about 1 hour.
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24
Serve warm or at room temperature, with Greek yogurt on the side.
