Greek Greens Pie - Hortopita

Favorite pie, traditional pie, lenten pie, with delicious aromatic herbs of the Spring. Everyone likes it and gets eaten with an appetite.
The greens are in abundance in the wild to gather ourselves, or at the grocery store or farmer's market. Look for them.
The diversity and composition of the individual components may vary, but that it is always delicious. It can be made with ready phyllo for more convenience. Wrapped in a circle and forms a large snail. Baked in the oven to become crisp and browned.
Try it!

work: 2h:30′

time: 3h:30′

medium:

Ingredients (~10 servings) ½ kg (1.1 lbs) phyllo (12-14 sheets) ½ kg (1.1 lbs) spinach ½ kg (1.1 lbs) chard ½ kg (1.1 lbs) varius greens (sow thistle, papavers, Chervil, Mediterranean hartwort, spurges etc) 5 fresh small onions ½ bunch mint ½ bunch parsley ½ bunch dill ½ bunch fennel 120g (4.2 oz) olive oil 60g (2.1 oz) rice salt & pepper	Clean and wash all vegetables and let them drain well. This process can be done from the previous day. Thick cut the spinach and chard into smaller pieces in a large bowl.	Add salt and grit well as to knead. Then squeeze them between your hands, so to eliminate most of the water, which you throw away.
In large bowl or pot, place the cut surface and with a sharp knife chop all other aromatic greens.	Mix with spinach and chard. Sprinkle with half the olive oil and the washed rice.	Add salt and pepper and mix well.
On the bench spread the phyllo sheets with the long side ahead. Lightly oil a sheet and spread 4-5 tablespoons of the mixture of grasses along the long side of the leaf, near the beginning.	Roll up two sheets and cover the greens. We begin to wrap them tight enough until we roll the whole leaf. Do the same process for all the leaves.	Arrange the rolls on a greased baking pan Ø34cm (Ø1.12 ft), with the union down, in a circle, starting from the center of the pan. Grease rolls and sprinkle with a little water. If you want, draw the pie into smaller pieces. Place the pan in a preheated oven at 180°C (356°F, Gas 4.2) and bake for 50'-60' or until the surface browns and the basis is cooked.

We can use the large rectangular pan of the oven. In that case put the rolls in parallel rows along the vessel, adjacent to one another, not in volute.

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Author Zambia Sifaki