# 4-5 spring onions, finely chopped
# 6 artichokes, hearts only
# 6 tablespoons dill, finely chopped
# 3 eggs
# 1 teacup of olive oil
# 1 teacup of milk
# salt and pepper
# 1 teacup of grated parmesan cheese
# 1 lb 2 oz (half a kilo) puff pastry

Procedures :
# Heat the olive oil in a saucepan and sauté the onions until transparent # Slice the artichoke hearts and add them to the saucepan along with the dill # Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan # Transfer the artichoke mix into a bowl and allow to cool # Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time # Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each # Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides # Pour the artichoke mixture into the dish and cover with the other pastry sheet # Beat an egg yolk and use it to brush the pie cover # Bake in a medium oven for about 45 minutes
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Category : Greek