Phyllo Pie with Feta, Wild Greens, and Leeks
Instructions:
- 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 x10 x 2-inch [20x 25 x 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. .