This is about a traditional Greek dish, a pie made with fresh aromatic greens and herbs. It is easy to make, cheap, and delicious. There are two basic versions, one is the simple, which has only greens, the other is the rich, which has feta cheese and eggs in addition to the greens. I prefer the simple version because I can taste and smell the greens better.
Two aromatic greens are the star ingredients of the pie.
- Mediterranean Hartwort ‘Kaukalithra’. Aromatic annual herb native to the Mediterranean and very popular in Greece. It is a prized cooking herb, with its unique flavour and aroma reminiscent of chervil. It makes a great addition to traditional pies, soups and stews.
- Chervil ‘Myroni’.
The preparation of the pie is easy.
If you do not know how to prepare the dough for the dough sheets, you can buy them in the grocery store. I do not use baclava sheets (phyllo) because they are too brittle for my taste. I prefer the “thicker” sheets. Needless to say, the best option is to prepare the dough yourself.
I add fennel and sorrel to the mix of aromatic greens and chop them finely. I chop some spring onions and sauté them in olive oil until they soften. I add the greens to the pan and leave them for a couple of minutes until they start exhuming their aromas. I take the pan off the heat and add one spoon of rice or tarhana to absorb the extra liquids.
After the mix has cooled off I place some mix on the short edge of the rectangular sheet and roll it to form a tube, making sure that both ends are sealed.
I bake in 200 degrees Centigrade for 30 minutes and let it rest for another 20 minutes before serving.
I cut the tubes in medium sized pieces and serve them with a cold beer or a glass of dry white wine.
Before eating, I bring the pie close to my nose and take a deep breath. It is as good as the first bite.
“Gastrolvios” Reference: 6.1
Gastrolvios 