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Pita Of Greens, Herbs & Eggs

A home-style Pita Of Greens, Herbs & Eggs made with Karen Mintzias, Fresh Greens Salt, Bn Fresh Parsley, Bn Fresh Dill, and Handful Fresh Chervil. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• Karen Mintzias
• 2 lb
• 1/2
• 1/2
• 1
• 1/4 cup
• 1
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 5
• 1 cup
• 1/2 cup
• 1/2 cup
• 12

Method (preview)

1. 1

   Traditional and individualistic.

2. 2

   When greens are bought in the markets, spinach is the most frequently substituted.

3. 3

   Cretans combine dandelions and spinach.

4. 4

   Butter a 15 x 11 x 2-inch baking pan.

5. 5

   Spread 6 filo sheets, brushing each with melted butter.

6. 6

   Pour in the filling, spreading evenly.

7. 7

   Cover with the remaining filo sheets, brushing each with butter.

8. 8

   Flute the edges and brush top with butter.

9. 9

   Using a sharp knife, score the top 3 filo sheets into square or diamond shapes.

10. 10

    Bake for 45 minutes in a moderate oven (350

11. 11

    F) and allow to cool slightly before slicing and serving it warm.

12. 12

    Chantiles. Avenel Books, New York.

13. 13

    Typed for you by Karen Mintzias