Ingredients:

For the pastry:

500 grams of flour

1 coffee cup of olive oil

1 teacup of lukewarm water

1 tsp of salt

For the filling:

1½ kilograms of fresh greens of your choice

3 fresh small onions, finely chopped

1 teacup of olive oil

3 eggs

2 tbsp of dill, finely chopped

2 tbsp of parsley, finely chopped

Salt and pepper

Instructions:

Preparing the filling:

Clean and wash the greens thoroughly. In a pot, bring water to a boil and add the greens to blanch them for 2 minutes. Drain, squeeze well, and finely chop the greens.

In a separate pot, add half a cup of olive oil and heat it. Add the chopped small onions and greens and sauté for about 5-6 minutes until they lightly wilt. Remove from heat.

Add the eggs, dill, parsley, salt, and pepper to the mixture, and stir to combine.

Preparing the pastry:

In a bowl, sift the flour. Make a well in the center and add water, olive oil, and salt. Knead well until you have a soft dough that doesn’t stick to your hands.

Divide the dough into four portions and roll each portion into thin sheets on a floured surface.

Assembling the pie:

Lightly oil a round baking dish. Place one sheet of pastry in the dish so that it covers the sides as well. Brush it with oil and add another sheet on top.

Spread the filling evenly over the pastry.

Place the third pastry sheet on top, brush it with oil, and finish with the fourth sheet.

Brush the top sheet with oil, lightly score the pie with a knife, and pierce it with a fork at various points.

Bake in a preheated oven at 170°C for 1 hour. Enjoy!