Mixed greens and herbs pies are among my favorite pies, because they are delicious and very healthy.
In the filling of pies I often use to add a few tablespoons of semolina. But in this recipe I tried polenta cream and the pie became perfect. Especially the filling remained fluffy and very
6 rustic fyllo pastry sheets
100 ml extra virgin olive oil
600-700 grams various greens for pie, washed, drained and finely chopped
5 green onions, chopped
½ bunch of fennel or dill, chopped
300 grams Greek feta cheese, crumbled
3 eggs, lightly beaten
½ cup polenta flour
2 tablespoons of fresh butter
Salt and freshly ground pepper
Boil a cup of water with a pinch of salt and add polenta. Reduce the heat to medium and stir constantly, until thick cream.
Remove from heat, add butter, stir and let the cream aside to cool.
Mix with your hands and let stand for 15 minutes.
Then mix again and squeeze a bit to eliminate, as much as possible fluids.
Add the polenta cream to the squeezed greens and mix.
Grease well a sheet of fyllo pastry.
Put 3-4 tablespoons of the filling on the edge of the sort side. Roll gently in the opposite direction.
Put each stuffed phyllo in an oiled bake dish and form circles from the periphery to the center. Do not squeeze.
Bake in a preheated oven on the lower rack at 160º C (320 º F) in air, for an hour (it depends on the oven).
When well baked, remove from oven, let cool a bit and then cut.