1 dry white onion, chopped
1 bunch scallions, chopped
1/4 c extra virgin olive oil and 1/3-1/2 for brushing on fillo
1lb washed, drained mixed greens: spinach, arugula, endive, lambs quarters, amaranth (pigweed), mustard, purslane, dandelion, nettles, sorrel. Coarse chopped (about 1-2" cross-wise strips) If later in the season, strip leaves from woody stems. If unsure, pinch the stem, if it snaps easily put it in.
1lb feta or blend of cheese crumbed. (Kaseri, Kefalotyri, ricotta, pecorino, gouda, cottage cheese)
1/4 tsp white pepper
3 eggs beaten
2 Tbsp chopped fresh dill and/or mint (tsp each if dried)
1lb THICK Athens Fillo thawed according to instructions (overnight in frig, 2 hours on countertop)
Method: warm 1/4c in deep fry or sauteuse pan; add chopped dry onion and stir occasionally until partially cooked. Add green onions and cook another 5 min or so until softened. Now add the greens and stir briefly folding the upper layer under until all the greens are wilted and reduced in bulk by half empty into large mixing bowl. (Overcooking will cause the greens to release their liquids. If this becomes the case, remove the greens with a slotted spoon and turn up the heat and reduce the liquid until it starts to steam--be careful not to scorch--or simply discard the liquid.)
Beat the eggs separately in a bowl.
Toss the dill/mint into the greens. Now add the cheese and toss to temper the greens. Add the beaten eggs and toss until coated.
To assemble, oil a jelly roll size pan and open up the filloPlace the first leaf overlapping one corner of the pan by 1-11/2". Brush/drizzle with olive oil. Working counter-clockwise, place the second leaf/sheet of fillo to overhang the next corner of the pan and brush/drizzle with oil. (If you don't have a 2-3" pastry brush, just drizzle two soup spoons of olive oil across the surface of the fillo). Continuing counter-clockwise over-hang each corner in succession to lay down four sheets of fillo. Now place the the next four sheets in the same fashion until 8 sheets have been placed. Now spread half the greens mixture onto the fillo making sure it reaches the corners. The filling will not completely cover the surface. Now add 2 more sheets of fillo scrunching slightly to fit and brushing each with oil. Empty the remaining greens mixture and spread it evenly.
Now fold the overhanging fillo up and over the filling and brush with oil.
Top off the Hortopita with the remaining 4-6 layers of fillo overhanging the edges just enough to be able to tuck under.
Brush with oil.
For later use, the pita can be frozen at this point.
Score into desired size pieces.
Bake in 325' pre-heated oven 35-45 min until puffed and golden.
Cool at least 15 min before eating. Delicious the next day cold or at room temperature.
When cooking from a frozen state, do not pre-heat oven: simply place on ungreased sheet pan and bake 40-45 min.