for the filling:
- 1/2 kg leeks
- 1 bunch swiss chard
- a bunch of nettles
- a bunch of dill and parsley
- a bunch of kale
- 3 eggs
- 1/4 cup milk
- red pepper flakes
- 100 gr feta cheese (grated)
- 80 gr gruyere cheese-Kefalograviera (grated)
Dice the leeks.First cut lengthwise, then cut small slices like rings.
Put the diced leeks in a pan with olive oil and cook for 5 minutes. Then add milk, stir and simmer. Add salt and red pepper flakes to taste. Before removing from heat add 2 eggs and stir well. Set aside.
Bring a large pot of water to a boil while stem and wash the green vegetables. When it comes to boil, add one by one the greens for about 5-6 minutes to boil them seperately.
Mix the green vegetables with leek by adding grated feta cheese, 40gr gruyere, chopped dill and parsley. Finally add the remaining egg and mix well.
for the dough:
- 200 gr flour
- 125 ml wine vinegar
- 20 ml. extra virgine olive oil
Sift the flour, make a well in the center and add vinegar. Blend together with fingertips adding olive oil to form a dough.
Chill for 30 minutes before rolling out on a floured surface.
Roll out the pastry about 28cmx22cm and put it on a parchment oven paper. Place the green filling. Prepare 4cm wide dough to frame it.
Roll out the pastry to make 1 cm wide ribbons and knit them. Make small balls to decorate as grape figures.
Before baking, sprinkle grated gruyere cheese on top. Glaze the pastry edges with beaten egg.
Bake in a pre heated oven at 190 C until golden brown.