Backyard Xορτόπιτα: Greek Summer Veggie Pie

Being notorious for scavenging both my parents' and grandfather's backyards, I gathered a large pile of homegrown broccoli, boy choy, swiss chard, fresh herbs and zucchinis and threw them together in  Xορτόπιτα/hortopita or veggie pie adding sliced tomatoes and green onions on top to slow roast on the pie while it baked. You can use whatever greens/squash (dandelion greens, spinach, kale, summer squash) you have around for this pie. It's super easy to make, the hardest part being scrubbing the veggies for dirt and bugs. It turned out to be a perfect summertime dinner with an olive oil laced salad and glass of wine.

Backyard Hortopita - Greek Summer Veggie Pie

Ingredients:

1/2 cup crumbled feta
2 eggs
1 cup fresh herbs (basil, oregano, parsley, chives, dill)
8 cups of chopped green veggies (I used bok choy, swiss chard, zuccinis, and baby broccoli)
1/2 cup olive oil
2 large tomatoes
4 green onions, finely sliced
1 package phyllo dough (defrosted)
salt and pepper

Directions:

Preheat oven to 375 degrees. Sauté veggies for a few minutes (longer if you're using tougher greens like broccoli), drain excess liquids. In a separate bowl combine feta, eggs, salt and pepper (if you use more feta don't add extra salt). Begin layering phyllo in a large casserole dish, sprinkling olive oil between each layer until half the package is gone. Mix veggies with egg/feta mixture and spread on phyllo layers. Finish the second half with the rest of the phyllo, sprinkling olive oil in each layer. Using a sharp knife, make square hash marks on the top then finish with tomato slices, green onion slices and another drizzle of olive oil. Bake for 50-60 minutes.