1 cup olive oil
2 red onions, roughly chopped
3 leeks, white part only, thinly sliced
3 baby fennel, finely chopped
300g silverbeet, roughly chopped, including stems
300g English spinach leaves, roughly chopped
300g dandelion leaves, roughly chopped
1 cup sorrel leaves, chopped
1½ cups chervil leaves
1½ cups dill fronds1 cup parsley leaves
1 cup mint leaves
1 cup oregano leaves
sea salt and freshly cracked black pepper
375g filo pastry
TO SERVE: lemon wedges and a green salad
1 Preheat oven to 180°C. Place half the oil and half the butter in a small saucepan and gently heat until butter is melted. Set aside.
2Heat remaining oil in a large deep sided frying pan over medium-high heat. Add onions, leeks and fennel, and cook stirring occasionally for 8-10 minutes or until golden and tender. Add silverbeet, spinach and dandelion leaves and cook for another 2 minutes or until wilted.
3 Place the mixture in a large bowl, add the sorrel, chervil, dill, parsley, mint, and oregano and toss to combine. Allow to cool before placing in a colander to drain for 1 hour. Stir through feta and season with salt and pepper to taste.
4Working with one sheet of filo at a time, brush with oil and butter mixture and place on top of each other until you have 8 layers. Line a 26cm round baking tin with pastry leaving excess to hang over edge. Add vegetable and herb filling. Repeat process with another 4 sheets of filo and place over filling. Dot leftover butter around overhanging pieces and fold up and over to enclose and create a folded crust.
5Bake for 30-35 minutes or until golden and crisp. Serve with a green salad and lemon wedges.
To match a Greek wine with this Greek-inspired recipe is a cinch and this assyrtiko plays on the ‘wild’ theme. It’s a vibrant and fresh white with its natural yeast fermentation adding the textural complexity to match the richness of the filo pastry and creaminess of the feta. The deep, savoury flavours of the assyrtiko meld seamlessly with all of the herbs.