Ikaria Longevity Greens Pie with Whole Wheat Phyllo
This is one of my all-time favorite Greek pies, from the Blue Zone island of Ikaria, where we run our cooking schoolin spring and summer. We teach our guests to make this and they love it.
- Whole Wheat Filo Dough
- For one 14-inch round pie
- 2 cups whole wheat flour
- ½ cup semolina flour
- ½ cup cake flour
- 1 scant teaspoon salt
- 2 tablespoons balsamic vinegar
- 1 cup water
- ½ cup extra virgin Greek olive oil
- Extra cake or white flour for kneading
For the greens filling
- 2 large leeks trimmed and chopped
- 1 pound fresh spinach trimmed and coarsely chopped
- ½ pound Swiss chard trimmed and chopped
- 1 bunch parsley leaves only, chopped
- 1 bunch dill snipped
- 1 bunch fresh mint leaves only, chopped
- 1 cup crumbled Greek feta
- Salt and pepper to taste
- 1/3 cup extra virgin Greek olive oil
- Place the three flours and salt in the bowl of an electric mixer outfitted with a dough hook.
- Mix the flours and salt together.
- Pour in the vinegar, water and olive oil. Knead the dough with the dough hook on medium speed for about 10 – 12 minutes, adding more flour in increments of 2 tablespoons, as needed, until a smooth, soft dough forms. Shape into 4 equal balls and place in an oiled bowl. Cover with a kitchen towel until read to use. Or, store wrapped in plastic in the refrigerator.
- To make the filling: Sauté the leek in 2 tablespoons of olive oil in a large frying pan. Place the spinach and chard in a large pot with no liquid. Cover. Heat over low heat and cook until wilted but al dente, about 10 minutes. Drain. Combine the leeks, spinach-chard mixture, herbs, feta, salt and pepper. Stir in 1/3 cup Greek olive oil, or more, as desired. Let the filling cool.
- To use the dough, using a rolling pin or dowel roll out the first ball on a floured surface to a 16-inch circle. Place in an oiled baking pan. Brush the surface of the dough generously with olive oil. Repeat with second ball and place it over the first. Brush with olive oil.
- Spread the greens filling or any other filling of your choice inside the pan. Repeat rolling procedure with last two dough balls, placing them over the filling. Trim the excess and roll in the dough to form a decorative rim.