The most characteristic dishes of Crete are those made with a special category of greens, which we call 'yachnera'.

Pies with yachnera are among the beloved dishes in Cretan cuisine.

My grandmother used to say that pies filled with greens and herbs are the queens of pies, and she was not wrong, as these pies are cherished all over Crete.

Pies with Yachnera Greens in the Pan

Ingredients for the Dough:

• 1 kg flour
• A pinch of salt
• 1/4 wine glass of olive oil
• 3/4 wine glass of raki
• Juice from a small lemon
• Approximately 1 to 1 1/2 glasses of water

Ingredients for the filling

2 kilos of yachnera greens (common brighteyes, wild carrot, great plantain, milk thistle, borage, curly dock, field milk thistle, fennel, kale, Mediterranean spurge, wild lettuce, common chicory, white hedge-nettle, wild celery, beet, common sowthistle, common mallow, wild leeks, nettles, marjoram, rock lettuce, Mediterranean hartwort).

• 1 bunch of finely chopped spring onions
• 2 large onions, finely chopped
• 1 glass of olive oil
• Salt, pepper, and cumin

Procedure

Step 1: Prepare the Dough: Place half of the flour in a bowl, create a small well, and add the dough ingredients. Mix well and gradually incorporate the remaining flour. Knead the mixture until it forms a medium-consistency dough that doesn't stick to your hands. Cover the bowl with a clean cloth and let the dough rest for about an hour.

Step 2: Prepare the Filling: a) Wash the greens thoroughly and place them in a colander to drain. Proceed to cut them into small pieces.

b) Sauté the onions and greens in a deep pot with olive oil. Season with salt, pepper, and cumin.

c) Once cooked, transfer the greens to a colander to drain completely, allowing them to cool.

Step 3: Prepare the Phyllo: a) Roll out a thin phyllo sheet using a rolling pin, and use a saucer to cut round pieces. Add a spoonful of yachnera (filling) and fold it into the shape of a crescent moon. To prevent opening and keep the filling intact, firmly press both ends of the dough to seal (alternatively, use a fork). b) Using a rolling pin, roll out a thin sheet and cut square pieces with a knife. Place a spoonful of yachnera (filling) in the centre of the dough and fold it into the shape of an envelope.

Step 4: Heat olive oil in a pan until hot. Fry the pies for 1 to 2 minutes on each side.

Pie with Yachnera Greens in the Oven

We follow the above procedure up to step 2

Step 3: Prepare the phyllo by taking a piece of dough and rolling out a somewhat thick phyllo sheet with a rolling pin for the base. Grease the baking pan and lay the phyllo sheet, ensuring it protrudes from the sides of the pan. Spread the yachnera (filling) over the phyllo. Prepare another sheet and cover the entire surface, joining the top with the bottom sheet.

Step 4: Beat one egg with a bit of olive oil, then brush the phyllo sheet. Sprinkle the pie generously with sesame seeds.

Bake in a preheated oven at 170 °C for about an hour.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association