Pita of Greens, Herbs & Eggs
                 
      2 lb Fresh greens *                    1/2 ts Nutmeg
           Salt (see note at end)              2 ts Granulated sugar
    1/2 bn Fresh parsley; chopped                   Salt & freshly ground pepper
    1/2 bn Fresh dill; chopped                 5    Eggs; lightly beaten
      1    Handful fresh chervil; chop.        1 c  Crumbled feta cheese
    1/4 c  Butter or margarine               1/2 c  Milk, or more
      1 bn Scallions; chopped                1/2 c  Butter (optional); melted
    1/2 ts Ground allspice                    12    Commercial filo sheets
    1/2 ts Ground cinnamon

  Traditional and individualistic.  Village women learn to gather
  tender, young greens from their rocky surroundings, which ironically
  produce the most beautiful wild flowers and delicious greens.  When
  greens are bought in the markets, spinach is the most frequently
  substituted.  Cretans combine dandelions and spinach.  This recipe is
  written as recipes are spoken in Greece, in the warm first-person
  plural.

  *Note: Suggested greens are: Spinach, dandelions, chicory, endive or
  any other fresh greens.

  First we wash the spinach, trim coarse ends, drain, chop, sprinkle
  with salt, and squeeze until all liquid has been drained.  Now we
  combine the spinach in a large bowl with the parsley, dill, and
  chervil and mix thoroughly.  Allowing the greens to stand while
  heating the 1/4 cup butte in a large frying pan, we add the scallions
  to the butter and saute them until the white parts are translucent.
  Continuing to cook over medium heat, we add the greens, the spices,
  sugar, and enough salt and pepper for seasoning, careful to allow for
  additional salt in the feta, which will be added later.  We partially
  cover the pan and simmer for 20 minutes, or until all the liquid has
  been absorbed, then we remove it from the heat and cool the mixture
  in a large bowl.  Now we add the eggs, feta, and enough milk to
  saturate the greens, mix, and assemble the pita as follows:

  Butter a 15 x 11 x 2-inch baking pan.  Spread 6 filo sheets, brushing
  each with melted butter.  Pour in the filling, spreading evenly.
  Cover with the remaining filo sheets, brushing each with butter.
  Flute the edges and brush top with butter.  Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes.  Bake for
  45 minutes in a moderate oven (350 F) and allow to cool slightly
  before slicing and serving it warm.

  Note: You may eliminate the salting of the spinach by panning it,
  cooking over very low heat until the leaves wilt, and then draining
  it thoroughly.