Wild Dandelion Spanakopita

Also known as Greek pie made with dandelion greens and fresh mallow.

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by AdobeStock/MSPhotographic


  • 8 to 10 cups fresh mallow leaves
  • 10 cups dandelion leaves
  • 1⁄3 cup extra-virgin olive oil
  • 2 cups fresh ramps (or substitute
  • 1 cup sliced leeks)
  • 2 finely chopped shallots
  • Generous squeeze fresh lemon juice
  • 1 egg
  • 1⁄2 cup or more feta cheese, to taste
  • 3 tablespoons fresh Greek oregano
  • 3 tablespoons fresh chopped fennel
  • Salt and pepper, to taste
  • 10 sheets phyllo dough
  • Fresh mallow seeds and grated lemon zest,
  • for garnish


  • Preheat oven to 350 F.
  • Wash and roughly chop the greens, and leave out to dry.
  • Add 2 tablespoons olive oil to a large pan on low. Add greens and stir them until soft, cooking off any water. Remove greens, strain all water left inside, and set aside.
  • Add ramps and shallots to pan with 1 tablespoon olive oil, and cook until soft.
  • Combine greens, ramps, and shallots in a large bowl, and squeeze in a little lemon juice.
  • In a separate large bowl, add egg and beat. Add feta, fresh herbs, salt, pepper, and cooked ramp and green mixture.
  • Cover a 10-by-10-inch baking dish with olive oil. Add the first layer of phyllo dough to the bottom of the dish, brush with olive oil, and then add another sheet. Repeat until 5 sheets are layered on the bottom with olive oil spread between them.
  • Add your mixed greens and cheese, and spread them over the phyllo dough.
  • Cover the mixture with 5 more layers of phyllo dough with olive oil spread between them.
  • Drop some water onto the last sheet of dough, and add your mallow seeds and lemon zest.
  • Cut a few small, shallow incisions into the top of the phyllo dough to let it breath while cooking.
  • Bake for about 45 minutes.