GOLDEN VALLEY, Minn.-- Taste samples of in-season, fresh, local cuisine from 20 of the best specialty restaurants in the Twin Cities at Toast & Taste in the Gardens the evening of Thursday, July 29, at the Minnesota Landscape Arboretum. This morning, Anna Christophorides from Gardens of Salonica, one of the featured restaurants, stopped by our kitchen to give us a 'taste' of the event.
Reservations for the event are required: $100 for pre-party patron reception at 6 p.m.; or $75 for general admission from 7 p.m. All proceeds benefit the Arboretum. For reservations or more information, call 952-443-1513, visit www.arboretum.umn.edu/toastandtaste.aspx, or email firstname.lastname@example.org.
Summer Greens & Fillo
3 bunches ~1-1.5lb mixed greens, cleaned, chopped into 1-2" pieces and spun dry (Dandelion greens, watercress, Endive, Lambs Quarters, Redroot Pigweed, Nettles, Arugula)
1 tsp each salt and white pepper
3T EVO (Extra Virgin Olive Oil)
1 bunch washed and chopped green onions (scallions) ~ about 2c
2T fresh chopped Dill weed
2/3-1lb Feta cheese in crumbled coarsely
4-6 eggs ~1-1/2 eggs beaten
1 lb Fillo thawed according to instructions on box: overnight in refrigerator, 2 hrs on counter-top
1c EVO or mixed vegetable oil
In large sauce pan or fry pan warm up oil and add the scallions and most coarse greens and start cooking on moderately high heat and when starting to wilt add remainder of greens and spices. Cook until all wilted but with texture: overcooking will produce "water". Add fresh dill.
Remove from heat and add the beaten eggs. Stir. Add crumbled feta. Set aside.
Brush 11x13" pan w/ EVO sides and bottom. Remove fillo from package and open flat on work surface.
Lift two sheets and lay on pan allowing three sides to overlap three sides of the pan. Brush with oil.
Repeat with two more layers allowing them to cover the opposite end of the pan's side. This makes ONE layer. Continue with doubled fillo overlapping the layers and allowing the fillo to ride up the sides of the pan until 3 layers are formed (12 fillo sheets) Spoon half the horta layer onto fillo and spread to all the corners of the pan. Cover with two more layers of fillo (4 sheets) crumpling them to achieve texture. Spoon the remaining filling. Now fold down the fillo from the sides of the pan over the filling. With remaining (4-6) center them singly over the filling overlapping 3 sides of the pan and brushing each with oil. Do NOT brush the final sheet with oil until all the pita is shaped. With fingers first tuck the top overlapping sheets down and around the pita. "Cut" with pastry brush shaping the pita into final symmetrical shape. Score with sharp paring knife.
Pita can be frozen at this point.
Bake in preheated oven 325' with convection as available. Cover if needed with a pastry rack to prevent fillo from flying.
Bake until puffed and brown in center particularly. Allow to cool. Serve slightly warm or at room temperature. Yield 24 portions.