This recipe was adapted from a recipe for Spanakopita or Spinach Pie from a dear friend Peg Smith. It is a great way to use greens (chard, kale, collards, mustard, stir fry mix, etc.). I never use spinach because I love to eat it raw in salads. This dish heats well for later meals.
1 tsp. salt
8 oz. feta cheese, crumbled
1-2 c. cooked brown rice, wild rice or finely chopped nuts
1 onion chopped and sautéed or green onions, chopped
4–6 cups greens, finely shredded
1 Tbsp. dried oregano or ¼ - ½ cup chopped fresh oregano
¼ cup melted butter or olive oil or mixture of butter/olive oil
20 sheets of filo dough (see below)
Grease a 9 x 13” pan. Preheat oven to 375. Mix together eggs, cheese, onion, oregano, salt, and rice/nuts. Add greens and mix well. Once the filo dough is open, you must work fast and keep unused sheets covered with plastic or a towel to keep them from drying out. Half the sheets will line the pan. Spread on the filling. Place remaining sheets on top. Put 3 to 4 sheets in the pan at a time, and brush them with the butter/oil mix or spray them with olive oil. It is important to oil the edges of the sheet to keep them from drying. Bake at 375 for 50 mins. Loosely place a sheet of foil on top to prevent from too much browning (remove the last 5-10 min.). Let cool 10 min. before cutting.
Submitted by member Patricia Carpenter