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.

To make the base of the pie, place one sheet of rustic phyllo on a lightly floured surface and roll it out into a rough square, about 35–40cm across. Using a plate or similar guide, lightly mark a 30cm circle in the centre of the dough without cutting it out. From the edge of this circle to the outer edge of the dough, make eight evenly spaced cuts, creating flaps all the way around while leaving the centre intact. Brush the entire surface generously with EVOO, then fold each of these outer flaps inwards over the marked circle, overlapping them slightly to build up layers. Lightly dust with flour and roll the dough out again into a large round of about 40cm.

Carefully lift this pastry into a lightly oiled 26cm pie or pizza tray, allowing the excess dough to hang over the edges. Spread the greens and feta filling evenly across the base, taking it right to the sides.

Prepare the second sheet of pastry in exactly the same way, rolling, marking, cutting and folding to create another layered round. Lay this over the filling, then bring the overhanging edges of the bottom pastry up and over, folding and crimping gently to seal the pie.

Allow the assembled pie to rest for about 20 minutes, then brush the top generously with olive oil. Bake in a preheated fan oven at 200°C for around 30 minutes, or until the pastry is deeply golden and crisp. Allow it to cool slightly before slicing and serving.