Ingredients
- ½ cup olive oil, divided
- 10 wild leeks (or substitute 1 large onion and 2 cloves garlic)
- 2 pounds lambsquarters (or as much of the weed as you can find, substituting the remainder with spinach)
- 1 cup chopped fresh ox-eye daisy leaves (or ½ cup parsley)
- 2 eggs
- 1 cup crumbled feta
- ½ cup crumbled goat milk cheese
- 8 sheets phyllo dough
Instructions
Preheat oven to 350º. Grease a 9-inch square baking pan with a little of the olive oil.
Wash and chop leeks with their greens. In a skillet over medium heat, place 4 tablespoons oil, and cook leeks gently until they are barely browned. Add lambsquarters and daisy greens and cook on low until they are limp and soft. Remove from heat and allow to cool.
In a mixing bowl, beat eggs lightly. Stir in cheese and greens mixture.
Place one sheet of phyllo dough in baking pan and brush oil over the top. Lay down 3 more sheets, brushing each with oil. Pour in filling mixture and fold overhanging dough over the top. Oil top of dough and layer remaining 4 sheets of phyllo dough, oiling the top of each. Place in preheated oven and bake for 35 minutes or until golden brown.
Cut into squares and serve hot or at room temperature.
