Execution

Defrost the alfa ‘kihi” filo pastry for two hours at room temperature. The greens should be well washed and drained. Cut them in large pieces in a large bowl. Add the finely chopped dry and spring onion, the finely chopped tender leeks, the tender onions with their leaves, salt and pepper and rub all the ingredients with your hands until they wilt, about 1-2 minutes. Add the trahana and the crumbled feta and stir. In a small bowl, beat the eggs, the evaporated milk and the olive oil. Pour half the mixture into the greens and stir well. In the remaining egg mixture, pour a little water to dilute the texture (about 50 ml). Oil a large, shallow pie pan of 40 or 42′ cm. Roll out the first large filo sheet and make sure it protrudes from the pan sides. Sprinkle with a little egg mixture. Roll out two more filo sheets, slightly crinkled. Sprinkle with some olive oil in between. Then sprinkle lightly with egg mixture. Spread on the filling in a thin layer. Cover with three more crinkled filo sheets and sprinkle in between. Make sure that the top sheets do not have protruding edges. Make sure the dough surrounding the rim of the pan is not too thick. Twist in the protruding filo sheet in order to create a crispy edge all around the pie. Sprinkle with the remaining egg mixture. Score into pieces. Sprinkle with a little extra virgin olive oil. Bake in preheated oven at 180 degrees for about 1 hour. You can enhance the flavor of the pie with fresh mint, parsley or chervils (Mediterranean hartwort, chervils) or a few wild mountain artichokes and stamnagathi.