13040 Serves 8 to 12 Wed Aug 06 08:19:28 -0700 2008 Wed Feb 04 06:24:26 -0800 2009 Licensed http://www.chow.com/recipes/13040 Wed, 04 Feb 2009 14:24:26 GMT Made with eggs as well as greens and cheese, this pie is an upscale version of the well-known spanakopita. Traditionally the village women would gather wild greens to use for this pie, but chefs may substitute a combination of spinach and dandelion greens, or endive. This dish may be made as individual pies or as one large pie, as in this version.

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All advance preparation may be found in the ingredient list.

Place the greens in a nonstick skillet over medium-low heat and sauté until they begin to release their juices. Sprinkle the lemon juice over the greens and mix well. Cook the greens in their own moisture until wilted.

Place the parsley, dill, and chervil in the bottom of a colander set over a bowl. Add the heated greens and allow to stand for 10 minutes. Press down on the greens to remove all moisture.

Heat the clarified butter in the skillet used to wilt the greens over medium heat and sauté the leeks until transparent. Add the drained greens and herbs, the allspice, cinnamon, nutmeg, pepper, salt, and sugar and mix thoroughly.

Partially cover the pan and cook for 20 minutes, or until the liquid has been absorbed. Place the mixture in a large bowl and allow to cool. Stir in the eggs, feta, and cream and reserve.

Butter the bottom and sides of an 8 × 10 × 2-inch [20 × 25 × 5-cm] baking dish. Brush 1 sheet of phyllo with melted butter. Place another sheet of phyllo on top of it and repeat, stacking a total of 6 layers of phyllo dough. Press the stacked sheets into the pan, draping the excess over the sides of the pan.

Add the filling and level with an offset spatula. Prepare another stack of 6 phyllo sheets as in Step 6. Top the pie with these phyllo sheets, folding over the edges to seal the top to the sides.

Brush the top of the pie lightly with beaten egg and bake for 45 minutes at 350°F [175°C], or until the top is golden brown and the filling has set. Allow the pie to cool slightly before service.

Cut the pie into 8 to 12 pieces. Serve one piece, garnished with sprigs of parsley or dill, to each person.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 pounds [900 g] fresh greens (spinach, chard, endive, dandelions, etc.), washed, trimmed

]]> Juice of 1 lemon

]]> 1 cup [240 mL] parsley, loosely packed, chopped

]]> 1 cup [240 mL] dill, loosely packed, chopped

]]> ¼ cup [60 mL] fresh chervil, chopped

]]> ¼ cup [60 mL] clarified butter

]]> 3 leeks, including green parts, thoroughly washed and chopped

]]> ½ teaspoon [3 mL] ground allspice

]]> ½ teaspoon [3 mL] ground cinnamon

]]> ½ teaspoon [3 mL] grated nutmeg

]]> 1 teaspoon [5 mL] black pepper

]]> Salt to taste

]]> 2 teaspoons [10 mL] sugar

]]> 5 eggs, beaten

]]> 1 cup [240 mL] crumbled feta cheese, preferably sheep's milk

]]> ⅔ cup [160 mL] heavy cream

]]> 12 sheets prepared phyllo dough, covered to prevent drying out

]]> Melted butter, for brushing the layers

]]> Beaten egg, for brushing the top of the pastry

]]> Sprigs of parsley and/or dill, for garnish

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