Kalitsounia with fennel and wild local greens

Ingredients: 2kg wild greens and fennel, ¼ water glass extra virgin olive oil, salt, pepper, mint, I onion finely chopped. Serves about 20-30 pieces.

Preparation: Remove the roots from the greens, wash them well and cut them into small pieces. Sauté them in an empty casserole for 5 minutes, squeeze them with your hands and put them in a bowl. Add the onion, salt, pepper, mint and the olive oil and mix them together. Using a rolling-pin roll out a pastry sheet, the size of a soup plate. Fill each pastry sheet with a tablespoon of the mixture, fold and close it well and then bake them over 30 minutes in the oven at 180 degrees C after having basted them with a beaten egg and sprinkled them with sesame.