- 1 lb cornmeal
- 1 cup water (divided use)
- 1 ¼ cup olive oil (divided use)
- 9 packed cups various greens (such as spinach, romaine lettuce, mescaline mix, arugula, dandelion, etc.) or any combination of greens you like or have on hand
- 1 ¼ pounds crumbled feta cheese
- 2 leeks
- 5 green onions
- 3 tablespoons dill weed
Bottom layer of pita:
Top layer of pita
Wash the wild greens and make sure you squeeze all of the water/moisture from them and place in large bowl. Wash and cut the leeks and green onions and add to the bowl. Add the crumbled feta cheese, ¼ cup olive oil, salt, pepper and dill weed and mix well making sure all of the ingredients are incorporated well. Taste your filling and add more salt, pepper and dill weed if needed.
Coat a 9 x 13 baking pan with olive oil.
In a separate bowl mix all ingredients as listed above for the bottom layer of the pita (pie). The mixture will be slightly thick. Take a large spoon and drop the mixture into the pan and smooth the mixture out evenly over the pan.
Pour your wild green filling into the pan and spread evenly.
Mix all ingredients as listed above for the top layer of the pita. The mixture will be much looser in comparison to the bottom layer. Pour the mixture onto the middle of the filling and with your hand spread the mixture over the top of the filling. It will be a light coating of mixture and it will seem as though it is not enough, but it will rise when baking.
Place in a 350 degree oven and back for about 45-60 minutes or until the top is golden brown.
Serve with a side of Greek yogurt.