Recipe: To Try At Home Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)

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Recipe: To Try At Home Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)
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Recipe: To Try At Home Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) Delicious, fresh and tasty.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita). The undersides of the leaves are often whitish in color, making it somewhat easy to identify. Another wild green related to Amaranth and quinoa, lambs quarters grow in rich gardens and well-fertilized pastures. The spring leaves are scalloped and frosted.

But whether or not you're already growing rows of kale, tendergreen, New Zealand spinach, and the like, you sure shouldn't miss out on some of the best leafy munchables of all: wild greens!

Wild greens are so nutritious, they can make spinach look like iceberg lettuce.

Of course, you might know them by a more common name: weeds.

You can cook Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) using 10 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)

  1. It’s 7 - 8 of spring onions.

  2. Prepare 300 g of spinach (fresh or frozen).

  3. Prepare 300 g of edible wild greens (dipped in boiling water for five minutes and strained well).

  4. You need 4-5 tbsp of dill finelly chopped.

  5. Prepare 1 tbsp of mint dried.

  6. You need 1/2 tsp of salt.

  7. You need 1/2 tsp of pepper, freshly ground.

  8. It’s 250 g of feta cheese.

  9. You need 100 ml of olive oil (app.).

  10. Prepare 1 of dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them).

Daphne Miller, a physician who works in San Francisco, first laid eyes on wild chicory during a visit to the island of Crete.

Warrigal Greens are Australia's answer to English spinach.

These bush tucker greens have been used as a spinach substitute since early European colonisation in Australia.

Interestingly, records don't show them featuring as widely in Aboriginal cooking, though they are known to have been part of Maori cuisine.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) instructions

  1. With a sharp knife, cut the spring onions into thin slices..

  2. In a pan, heat 50ml of olive oil and sauté the spring onions for a few minutes to soften..

  3. Add the spinach and stir until its completely thawed (if using frozen) or for about 5min if using fresh. All the liquids from the spinach should evaporate..

  4. Remove the pan from the heat and add the dill, the mint, salt and pepper. Stir well..

  5. Crumble the feta cheese and mix it with the greens. Set aside to cool completely..

  6. Take the first stack of disks out of the fridge..

  7. Youll need a round baking pan, 38cm/15 inches in diameter..

  8. Flour your bench and roll out a round pastry sheet, 10cm/4 inches bigger than your pan..

  9. Brush your pan with olive oil..

  10. Wrap the sheet around the rolling pin and transfer it to the pan..

  11. Unwrap carefully and arrange it with your hands, so that the sides of the pan are evenly covered..

  12. Press the edges with your rolling pin and trim the excess dough. Cut it in smaller pieces and use them for a second layer..

  13. Spread the filling all over the surface..

  14. If you find that the filling is too wet, add two tbsps of semolina and mix well. This will suck all the excess moisture. Otherwise youll end up with soft and soggy pastry sheets..

  15. If you end up with leftover filling, put it in a container and keep it in the freezer up to 3 months..

  16. Take the second stack of disks out of the fridge and roll out another round sheet, 38cm/15inches in diameter..

  17. Transfer it and cover the filling..

  18. Pinch the edges to seal and decorate the pie..

  19. Brush with olive oil..

  20. Take a knife and carefully cut the pie into pieces but not all the way to the bottom! This way, youre creating vents, to allow the steam to escape..

  21. Bake in a preheated oven, at 200°C/400°F for 45min, low position, until its golden brown..

  22. Dont cover the pie until it's completely cooled, if you want the sheets to stay crunchy!.

In New Mexico, the young green leaves of wild huauazontle are eaten widely in the summer, when the plants grow best.

Malabar Spinach (Basella rubris): This vining plant from India does best in hot and humid climates and provides a summer supply of cooking and raw greens.

Many of these greens, including the wild ones, are found in several parts of the world, and the recipes below provide some ideas for adding a tasty Mexican touch to healthy eating.

Acelgas: chard ( Beta vulgaris cycla ) Originally from the Mediterranean basin, and now found all over the world, chard is one of the most popular greens in Mexico.

Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems.