4 greens and hortopita Recipes

olive oil, sliced green onions, minced fennel (about 1 large bulb), packaged fresh spinach (about 5 oz), sliced mustard greens (about 8 oz), feta cheese, chopped fresh parsley, chopped fresh or 1 tbsp dried dill, dried greek oregano, salt, black pepper, sheets frozen phyllo dough, thawed, flat-leaf parsley sprigs (optional)

all-purpose flour, salt, baking powder, extra virgin olive oil , plus additional, leeks, white parts only, well washed, split , and cut into 1/4-inch slices, onion, finely chopped, scallions, white and green parts, thinly sliced, spinach, well washed, dried, and roughly chopped, parsley, finely chopped, mint, finely chopped (optional), dill, chopped, feta cheese, crumbled, fresh ground black pepper, salt , to taste

olive oil, onions finely diced, leeks finely diced, salt and pepper to taste, dandelion greens, blanched, drained and chopped, black kale, blanched, drained and chopped, herb tea (see recipe below ), dill, chopped, parsley, chopped, phyllo dough #7, defrosted overnight, olive oil, fresh dill with stems , roots removed, mint with stems, roughly chopped, parsley, with stems, roughly chopped, bay leaves, whole black peppercorns, head garlic, halved, salt, cold water