Part 9/11:
The transcript also highlights a pale, green pies—either a variation of spanakopita or a similar leafy greens dish. The process involves chiffonading greens such as spinach, dandelion, or Swiss chard, and mixing with cooked rice, fresh herbs, and seasonings. It's layered with buttered filo sheets for a crispy exterior and baked until golden.
This dish is versatile, serving as an appetizer, side dish, or light lunch. The method ensures a flavorful filling with a delicate balance of greens and herbs, encased in flaky, buttery filo, and emphasizing the importance of scoring before baking for easy slicing.