Greek Hortopita. Wild Greens Pie
9 cups chopped dandelion greens
6 cups chopped mustard greens
5 cups chopped spinach
1 tsp salt
1 cup chopped scallions
1 cup fresh, chopped dill
1 cup fresh, chopped parsley
1/2 cup olive oil
8 seeds phyllo dough
Chop greens and scallions into bite size pieces. Salt mustard greens and dandelions well, allow to sit for 20 minutes and rinse well. Finely chop dill and parsley. Heat olive oil on low in high sided pan or pot. Add scallions and cook until just tender. Add dill, parsley and salt and cook for 3-4 minutes. Add the chopped greens and cook gently for approx 10 minutes or until the greens are wilted down to about a third of their original amount. Remove pan from the heat and allow greens mixture to cool before adding on top of the bottom layers of filo sheets.
Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with»
Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread the mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Allow pie to sit for at least 20 minutes after coming out of the oven. Serve warm or at room temperature.