Recipe ingredients
- 1 kilo spinach
- 1/2 cup spearmint, finely chopped
- 1 wine glass EXTRA VIRGIN OLIVE OIL
- 1 cup onions, chopped or grated
- 1/2 kilo mizìthra cheese (optional)
- 1 bunch parsley
- 1/2 cup fennel or dill, finely chopped
- Some spring onions
- 1 bunch wild aromatic greens
- Salt and pepper
Preparation
Wash greens and let them strain well. Finely chop and salt them rubbing them, until they shrivel. Then, add the parsley, spearmint, as well as the spring onions, oil, pepper, mizithra cheese and mix well. Roll out a pastry sheet, not a very thin one, cut into rounds using a saucer, place the filling, fold over and press the edges with the tines of a fork to seal in the filling. Brush them with egg, if you wish, top with a little sesame and bake at 180-200oC for about half an hour.
