by AdobeStock/MSPhotographic
Ingredients
- 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
Directions
- 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.