Filo Pie With Nettles and Yoghurt Recipe

Ingredients

• 500 ml boiling water
• 150 g young nettle leaves
• 500 g phyllo pastry (12-14 sheets)
• 400 g Greek yogurt
• 3 eggs
• 1 teaspoon sea salt
• 3 tablespoons olive oil (divided)
• 100 g Greek yogurt
• 2 tablespoons olive oil

Instructions

1. Pour 500 ml of boiling water over 150 g young nettle leaves in a bowl and wilt them for 4 to 5 minutes, stirring a couple of times. Drain the nettles into a colander and let them cool before squeezing out the excess moisture.
2. Chop the wilted nettles, then transfer to a bowl. Add 400 g Greek yogurt, 3 eggs, and 1 teaspoon sea salt, mixing until well combined.
3. Place 1 sheet of phyllo pastry on a clean work surface. To prevent remaining sheets from drying out, keep them covered with a damp tea towel while you work. Top with another sheet, covering only half of the base sheet, and repeat with another sheet above it, again covering only half. Stack two additional sheets across the middle, folding the ends of the second and third sheets inwards.
4. Sprinkle the top sheet with 1 tablespoon of olive oil, then place 1/3 of the nettle and yogurt filling lengthways across half of the sheets. Carefully roll the sheets starting from the side with the filling, working towards the other side. Repeat the process until you have three rolls.
5. Coil one of the filo rolls into a snail shape and place it in the center of a small round pan (20 cm in diameter) lined with parchment paper. Arrange the remaining two rolls in semicircles around the middle coil.
6. In a separate bowl, mix 100 g Greek yogurt with 2 tablespoons of olive oil. Brush the mixture liberally over the rolls, especially between the coils so they stick together while baking.
7. Bake the pie in a preheated oven at 200°C for about 40 minutes, or until the top is golden brown. After the first 20 minutes, cover the pie with aluminum foil to prevent burning.
8. Once baked, let it cool slightly, then cut into triangles and serve at room temperature.