A tradition I love that is still going strong are the weekly vegetable markets that set up in neighborhoods across the city. Some of them block off streets, wreaking havoc on the traffic. Old ladies who may elbow you to get the best produce then toddle home carrying their hard won kilos of tomatoes, eggplants and peppers. They are bustling and chaotic and wonderful. There are several I love but the one I frequent most regularly is the organic bazaar in Feriköy. It’s about about a mile from my house and it sets up every Saturday. Sometimes I can wrangle my husband to go with me, but most of the time I walk over by myself. That works out well for me because I get to come home with a backpack full of beautiful vegetables and a side of smugness about how much I got done while he was still asleep. Spring is an especially wonderful time at the bazaar, I never know what herbs or greens I might find. I love buying things I‘m unfamiliar with and taking them home to experiment. This Saturday I was rewarded with some wild, herbaceous stinging nettles. When I delicately picked up the bundle and handed them to the farmer she grabbed them with her calloused and dirty hands, sagely advising me that I shouldn’t be afraid from their bite, winking at me while she shoved them into a paper bag.

That evening I had friends coming over to do a Greek potluck and reminisce about our recent trip to northeastern Greece, I thought what better use for these nettles than a spring spanakopita? Using the ingredients I had on hand this is what I came up with.

Ingredients

1 Bunch Stinging Nettles

1 Bunch of Rainbow Chard

5 Medium Green Onions -Whites and greens, we love it all.

½ A Yellow Onion

2 Cloves of Garlic

1 Egg

10 Ounces of Cheese -Typically Feta is used I had about 5 ounces of the Turkish equivalent called Beyaz Peynir (white cheese) and about 5 ounces of Turkish Lor Peynir (cottage cheese) which is more like a Ricotta.  

Herbs! -I used a half a bunch of dill, but also good would be basil, oregano or mint.

1 Teaspoon Lemon Zest

Salt and Pepper

Glug of Olive Oil

10 Sheets of Phyllo -We have a lady who sells fresh phyllo on the corner. In the event you aren’t so lucky, frozen is fine. Be sure to defrost in the fridge overnight.

Special Equipment

9-inch Springform Pan

Method

First things first, you have to tame the nettles. In a pot of boiling water add the whole rinsed bunch with the tie or rubber band still around the stalks. It makes it easier to separate the leaves and tender stems after blanching. After a minute or two in the water the majority of the nettles will fall away.

Still being a bit cautious with the coarse stalks use kitchen shears to snip off the leaves and tender stems.

Drain well. You can drink the nettle water as a tea, it is supposed to have health benefits.

Preheat Oven to 350˚F

In a food processor blend the nettles until they form a coarse paste, set aside.

Saute the chard, green onions and garlic until tender.

In a bowl mix all of the ingredients except for the olive oil and phyllo.

Lightly brush several phyllo sheets with olive oil, place them on at a time oil side up in the bottom of the springform pan, kind of bunching them up so they cover the bottom.

Next lightly brush sheets of phyllo with olive oil this time laying them whole and allowing the ends to drape over the side of the pan. Each sheet should be overlapping the last in a clock-ward direction.

Add the nettle mixture to the pan, pushing it down so that it doesn’t go over the top of the pan. Fold the ends of the phyllo over the top of the mixture, brush with olive oil if necessary.

Bake for 50-60 Minutes at 350˚F until golden brown.

Let cool about 1 hour before releasing it from the pan.

Enjoy!