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Written by Sometimes you see a dish and you go “Wow”. This Wild Greens Phyllo Pie Recipe by Diane Kochilas is one of those.
If you are looking for a great way to serve up your veg, this is it. Diane uses such a robust array of herbs that you will hardly need any salt for seasoning. When it comes to the mixed greens this recipe goes with Swiss chard and spinach but you can use whatever you have in the fridge or is in season at your local supermarket.
Wild Greens Phyllo Pie Recipe | Diane Kochilas
Wild Greens Phyllo Pie Recipe | Diane Kochilas,
Serving: 8 | Prep: 20 min | Cooking: 60 min
Ingredients:
| Mixed Greens | 1 | kg | |
| Sorrel | |||
| Swiss Chard | |||
| Spinach | |||
| Olive Oil | |||
| Leeks | 2 | chopped | |
| Spring Onions | 1 | small bunch | chopped |
| Onions | 2 | chopped | |
| Wild Fennel | 1 | small bunch | chopped |
| Flat Leaf Parsley | 1/2 | cup | chopped |
| Dill | 1/2 | cup | chopped |
| Fresh Mint | 1/3 | cup | chopped |
| Salt & Pepper | |||
| Rice | 4 | tablespoons | |
| Phyllo Pastry | 500 | g |
Method:
1 . Preheat the oven to 180°C
2 . Heat a couple tablespoons of oil in a wok
3 . Sauté the leeks, spring onions & onions
4 . Transfer to a mixing bowl
5 . Pour a little more oil into the wok
6 . Add the mixed greens, e.g spinach / chard
7 . Toss until wilted
8 . Add to the mixing bowl
9 . Mix in the wild fennel, parsley, dill & mint
10 . Allow to cool
11 . Grease a baking dish
12 . Spread 6 sheets of phyllo pastry out
13 . Fold in the middle & brush both halves with olive oil, fold to the side like a book and continue the process.
14 . Place the phyllo in the pan
15 . If the greens are moist add a little semolina flour
16 . Add a little olive oil
17 . Spread the filling out in the baking dish
18 . Use 4 sheets of phyllo to cover the pie
19 . Crunch the rim
20 . Score and splash with a little water
21 . Bake for 45 – 50 minutes
1 . Preheat the oven to 180°C
2 . Heat a couple tablespoons of oil in a wok
3 . Sauté the leeks, spring onions & onions
4 . Transfer to a mixing bowl
5 . Pour a little more oil into the wok
6 . Add the mixed greens, e.g spinach / chard
7 . Toss until wilted
8 . Add to the mixing bowl
9 . Mix in the wild fennel, parsley, dill & mint
10 . Allow to cool
11 . Grease a baking dish
12 . Spread 6 sheets of phyllo pastry out
13 . Fold in the middle & brush both halves with olive oil, fold to the side like a book and continue the process.
14 . Place the phyllo in the pan
15 . If the greens are moist add a little semolina flour
16 . Add a little olive oil
17 . Spread the filling out in the baking dish
18 . Use 4 sheets of phyllo to cover the pie
19 . Crunch the rim
20 . Score and splash with a little water
21 . Bake for 45 – 50 minutes
