Hortopita (Greek Wild Weed Pie)

Serves: 8
Duration: 60 minutes 

This pie is made with the Greek rustic pastry, It is a thicker pastry than is commonly used which is the very fine pastry sheets you layer up. 

INGREDIENTS:
2 Large sheets of rustic phyllo pastry
Flour for rolling
200mls extra virgin Olive oil for brushing 

1.3kgs greens (the greeks use amaranthe among other greens, also the chards, spinach, chicories, broccoli rabe)
2 medium Tropea onions, finely chopped 
150mls evoo
Salt and pepper
Dried oregano
¾ cup fresh dill, chopped
1 cup mint, roughly chopped  
1 egg 
200 grams barrel-aged Greek feta 

METHOD:
Wash and quickly cook the greens in the water still attached after washing. Drain thoroughly and chop. Meanwhile, slowly cook the onions well until soft and add the greens. Season with salt and pepper, oregano and stir in the egg. Crumble in the feta, mix thoroughly, check the seasoning and set aside.

Roll the first sheet of pastry into a large square. Cut a round 30cm in the centre, leave in place, mark the outside into 8 equal-ish pieces and brush the whole lot with plenty of evoo. Place the sections on top of the round and dust with flour. Roll into a 40cm round and place on a 26cm pizza tray. 
Fill with the greens and feta mixture to the very edge of the tray and fold in the excess edges of rolled pastry. 

Repeat the rolling, cutting & layering process with the second sheet of pastry - this will become the lid of the pie. This time lay & fold the pastry over the top of the pie. Rest for 20 minutes. Brush the pie with plenty of EVOO and bake for around 30 minutes at 200c in a fan oven.