Village vegetable pie with feta


Dad came from the village loaded with greens… wonderful fresh wild greens λέει he says them with various local names that unfortunately I can not find otherwise to write them. Indicatively, it mentions grasses such as: skatzakia, megounides, neroulides, etc.

Luckily it also brought kaukalithres, myrons, a few celery, a few lapatha, which I recognize and of course spinach spring onions from the garden, dill etc

That's best for a rich tasty, fragrant meraklidi village vegetable pie that will musk the whole neighborhood !!!!


  • 1 dose sheet for pies or village sex ready
  • 1 kg of spinach washed and very well drained
  • 1 kg of various wild grasses
  • 2 leeks (white part only) finely chopped
  • Or a bunch of chopped spring onions
  • 1 chopped onion
  • Or chopped dill
  • 300 g hard crushed feta
  • ½ φλ τραχανάς
  • 3 eggs
  • 1 cup olive oil mixed with melted butter and seed oil
  • Salt, pepper, sesame


  1. After we have washed our greens very thoroughly, we have left them to drain well, we cut them into thick pieces, we put them in a bowl with salt and we let them drain for an hour.
  2. While we wait for the greens, we make the dough for a sheet. In the pan that I will use my leaves, the dose that I mention because it is bigger will give me about 6 leaves (3 down -3 up)
  3. After I prepare my dough, I cut it into equal balls and cover them so that it does not become dehydrated.
  4. I go to the greens which I squeeze very well to get rid of their liquids, I place them in the bowl together with the eggs, the feta eggs (I keep a little egg for spreading at the end) and I grate it and season it with salt and pepper.
  5. I take my pan and lightly grease it with my mixed oil.
  6. I open a sheet and spread it on the bottom of the pan lightly and my dough is left out of the walls of the pan.
  7. I lubricate the spread sheet and repeat the process 3 times.
  8. I pour my mixture in the middle and spread it lightly.
  9. Then I repeat the process with the leaves 2 more times. The second time I spread the sheet, I pick up my dough from the walls and with the brush I lightly place it on the walls of the pan inside. I do not make the last sheet so thin as to fit the dimensions of the pie on top and to cover any imperfections. I spread an egg on the pie, carve it (not all the way down) and bake it in a preheated oven at 180The degrees for about an hour and 10 minutes.

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