Cretan Greens Pie

Method

Preheat the oven to 180C. Blanch the spinach and wild greens briefly, then squeeze dry and chop finely. Sauté the chopped spring onions in 2 tablespoons of olive oil until softened, then combine with the greens, fresh dill, parsley, crumbled cheese, and beaten eggs, seasoning with salt and pepper. Brush a 23cm baking tin with olive oil and layer four sheets of filo pastry, brushing each sheet generously with olive oil. Spread the filling mixture evenly over the pastry base, then layer the remaining filo sheets on top, brushing each with oil. Tuck the edges down around the sides and brush the top generously with the remaining olive oil. Score the pie into six portions with a sharp knife and bake for 45-50 minutes until the pastry is golden and crisp. Rest for 5 minutes before serving warm or at room temperature.