Phyllo Pie with Greens
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this phyllo pie. Trahana is a traditional Greek buttermilk pasta; rice can be substituted for it in this recipe.
- Servings: 10
- Yield: Serves 8 to 10
Source: Martha Stewart Living Television, April 1998
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon coarse salt, plus more to taste
- 1 1/2 cups warm water
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons red-wine vinegar, or freshly squeezed lemon juice
- 2 scallions, thinly sliced
- 2 large onions, finely chopped
- 2 pounds mixed greens, such as sorrel, chard, or dandelion, washed and trimmed
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh mint leaves
- 1 small bunch chervil, chopped
- Freshly ground pepper
- 3 tablespoons trahana
- Cornmeal, for dusting
Make the phyllo: In a large bowl, combine flour and salt. Make a well in the center, and add warm water, 1/4 cup olive oil, and vinegar. Using a fork, work flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover, and let rest at room temperature for 30 minutes.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Add mixed greens, and saute until wilted, about 2 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.
Preheat oven to 350 degrees. Lightly brush a 12 1/2-by-2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. (You should be able to see your hands through the dough.) Transfer dough to a work surface dusted with cornmeal. Repeat rolling-and-rotating process with remaining dough, stacking each on top of the other, dusted with cornmeal.
Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place filling on top of phyllo, spreading evenly. Drizzle with remaining 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim top and bottom crusts to create a 2-inch border around the perimeter of the loaf. Using a sharp knife, score pie through top and bottom crust in a diamond pattern.
Transfer to oven, and bake until filling is set and crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.