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1
*Note: Suggested greens are: Spinach, dandelions, chicory, endive or any other fresh greens.
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2
First we wash the spinach, trim coarse ends, drain, chop, sprinkle with salt, and squeeze until all liquid has been drained.
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3
Now we combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly.
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4
Allowing the greens to stand while heating the 1/4 cup butte in a large frying pan, we add the scallions to the butter and saute them until the white parts are translucent.
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5
Continuing to cook over medium heat, we add the greens, the spices, sugar, and enough salt and pepper for seasoning, careful to allow for additional salt in the feta, which will be added later.
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6
We partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then we remove it from the heat and cool the mixture in a large bowl.
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7
Now we add the eggs, feta, and enough milk to saturate the greens, mix, and assemble the pita as follows:
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8
Butter a 15 x 11 x 2-inch baking pan.
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9
Spread 6 phyllo sheets, brushing each with melted butter.
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10
Pour in the filling, spreading evenly.
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11
Cover with the remaining phyllo sheets, brushing each with butter.
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12
Flute the edges and brush top with butter.
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13
Using a sharp knife, score the top 3 phyllo sheets into square or diamond shapes.
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14
Bake for 45 minutes in a moderate oven (350 F) and allow to cool slightly before slicing and serving it warm.
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15
Note: You may eliminate the salting of the spinach by panning it, cooking over very low heat until the leaves wilt, and then draining it thoroughly.
