Sombreuil Climbing Rose 1850

Wednesday, April 29, 2015


Makes 3 to 4 servings; Prep time 30 minutes; Baking time 30-60 minutes

        This is a versatile hand held meal in light pastry dough.  While backpacking in Greece it, and its sister spanakapita ( spinach) was often our breakfast, lunch and or dinner.  Inexpensive, nourishing and totally mobile.  An old recipe for a new century.  Adjust any of the greens, garlic, onions or savories to suit your taste.  Ricotta can also be added or substituted.
2-3 bunches of spring onions or scallions or one yellow onion, chopped
       Spring onions have a larger bulb that scallions and a more concentrated flavor.

2 cloves garlic, minced 
1/2 Cup extra virgin olive oil or melted butter

1/2 lemon, juiced
2 lb of various greens, chopped 
       arugula, chards, collards, fennel, kales, sorrel, spinach, 
       leeks – only the white part 

1/2 cup fresh parsley, chopped

2 T fresh chopped dill
     You can use the ribs of the chards, collards and kales if they are not too large and tough.         If using the ribs just cut them smaller so that they soften with the wilting leaves
1 package phyllo dough -preferably "country style" which is a thicker more flexible phyllo.  Phyllo also know as filo, is a thin unleavened dough used for sweet and savory pastries in Mediteranean, Balkan and Middle Eastern cuisines.  If you've eaten baklava you've eaten phyllo.
2-3 eggs whisked together
4 oz feta cheese
Nutmeg 1/2 nut, freshly grated (yes! really!  don't leave this out)
Ground pepper
Preheat oven to 350 F.

Rinse and spin dry all of the greens.  Too much moisture will prevent the phyllo from crisping, instead it will be soggy.   If using thawed frozen spinach place the spinach between two plates, hold them vertically and press over a sink until the juice stops running. 
In a large skillet heat 3 Tablespoons of the olive oil and sauté the onions till they are tender.
Add the greens stirring continuously till they are wilted, about 4-6 minutes.  You want them to  turn a deeper green but not begin to loose their color and become too soft.
Remove from the heat, stir with the egg, feta cheese nutmeg and ground pepper.  Use salt sparingly since the feta is a salty cheese.  Allow the mixture to cool.
Evenly spread 1 Tbs olive oil in an 8" x 8"  baking pan, then lay a sheet of the phyllo dough in the pan and brush lightly with olive oil.  Repeat with three more sheets of dough.  Spread the mixture on the fourth layer.  Cover with the other four sheets of phyllo, one layer at a time, brushing lightly with the olive oil.  Finally carefully close the edges and score the surface slightly (the steam from the cooking of the mixture needs to escape).
Brush water and some olive oil on the surface of the dough and bake for 1 to1/2 hour in the lower position of the oven till the phyllo takes on a golden color.  Remove the pan from the oven and let set up for about 15 minutes before slicing and serving.  Serve warm or room temperature or cold.  Freezes well before or after baking.  If frozen unbaked add ~ 20-30 minutes to the baking time.


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