This is the name of the dish we have chosen for you; Pasta pie with field herbs and feta.
One of the symbols of spring is the appearance of field grasses . The countryside is a riot of these wild herbs that are not only edible, but also rich in taste and properties: from dandelion to the first leaves of the Silene grass, from the hop shoots to the leaves of the poppy up to the nettles and the borage .
Collect them away from busy streets, take advantage of a sunny Saturday and relax to stroll and collect these herbs with which you can indulge in the kitchen.
Why not a savory pie , very light thanks to the use of crunchy filo pastry, stuffed with boiled herbs and feta? It is prepared quickly and safely even in advance and is good both hot and warm / cold .
(for a 20 × 25 pan)
200 g of phyllo dough
300 g of boiled field herbs (or alternatively spinach)
200 g of feta cheese
extra virgin olive oil
salt and pepper
1. First of all wash and peel the picked herbs and boil them in plenty of water with a pinch of salt. Turn on the oven at 180 ° C and in the meantime prepare the filling with the boiled herbs, squeezed and cut into small pieces, the crumbled feta, a ground pepper (before adding salt, taste because the feta gives a lot of flavor) and mix well.
2. Now prepare the phyllo dough. Start with the first sheet of phyllo dough and brush with oil, place in a slightly greased rectangular pan and let the dough come out from the edges; brush another sheet and place it on top of the first and continue in this way until half of the pasta is available (take care to keep the rest of the dough covered with a damp cloth otherwise it will dry in the air).
3. Now pour the filling spreading it out well, level and cover with the rest of the phyllo dough, one sheet at a time as you have done before. Roll the edges, brush the surface with oil and bake for about 40 minutes, until the surface is golden.
4. Once baked and cooled, cut the portions into squares using a sharp knife.