Borek-esque Greens Filo Pie

Recipe adapted from Green Kitchen Stories

Any old greens will do!

This recipe spawned from my love of Spanakopita and the memories it brings back of family holidays in Corfu. True Corfiot Spanakopita is however far too cheesy for my intolerances to handle, so when I came across Borek's I saw a crossover that needed to be explored.

I also love the versatility of this recipe. The version pictured below used the left over leafy tops from a bunch of Beetroots and Kohlrabi. You can literally use any edible salad like leaf and herbs and it always tastes fantastic.

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Ingredients:

Pastry

3-4 sheets Filo Pastry

3 tbsp Olive Oil

Filling

2 unit Eggs

1/2 cup Yoghurt

1/8 cup Olive Oil

1/8 cup Lemon Juice

100 grams Feta Cheese

Greens

1 tbsp Olive Oil

1 unit Onion (or a couple of shallots)

1 unit Garlic clove

1 tsp Cumin seeds

2 pinch Chilli Flakes

4 handfuls Greens

2 handfuls Herbs

1 unit Lemon Zest

Salt and pepper

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Method:

1. In a large frying pan, heat the olive oil on a medium heat. Add the onion and cook until soft and translucent.

2. Thinly slice the garlic and add this to the onion with the cumin seeds, chilli flakes and a generous grind of black pepper and large pinch of salt. Fry for about 3 minutes until very fragrant.

3. Add your greens to the pan and carefully toss in the onion mixture. Keep cooking slowly until wilted. Turn off the heat.

4. Add the fresh herbs and lemon zest and stir in. Let is sit until cooled. Pre-heat the oven 200˚C.

5. In a large bowl, mix the eggs, yogurt, olive oil and lemon juice. Crumble in the feta cheese.

6. Once the greens have cooled, add them to the egg mixture.

7. Prepare the filo case. Brush your oven proof frying pan with olive oil. Carefully place one sheet across the middle of the pan. Brush the top of this sheet with olive oil. Repeat with the remaining 2 or 3 sheets of filo working in a circle until the whole pan is covered with filo and draping over the sides of the pan.

8. Pour the greens and egg mixture into the filo case.

9. Fold in the sides of the filo, 1 sheet at a time, brushing the top of each sheet with olive oil. You can scrumple these for aesthetic effect. You can sprinkle the top with seeds or pine nuts too.

10. Bake for 20-30 mins until the filo is golden and crispy and the greens are firm in the middle.