Sweet green pies such as this one from Naxos are unique to the Aegean islands.

Ingredients (for 8 servings)
1 kilo (2 lbs.) chard or spinach, 1 large bunch fennel
1 bunch fresh mint or myronia
(chervil), ½ cup extra virgin
olive oil, 3 scallions, finely
chopped
½ cup long grain rice, ½ cup
water, Salt to taste, 1 scant
tsp. cinnamon
For the phyllo
4 -5 cups flour, 1 cup fresh
strained orange juice
1 cup extra virgin olive oil, ½ tsp.
salt
Sugar and sesame seeds for
garnish, 1 cup honey

Heat ½ cup olive oil and saute the scallions until soft. Add the greens and herbs and saute until most of the liquid is cooked off. Add the water, rice,
salt, and cinnamon. Reduce heat and cook until liquid is absorbed.

Prepare dough: combine 4 all cups flour, salt, juice, and olive oil in the bowl of a food processor outfitted with a dough hook. Process on medium speed until smooth, adding more flour if necessary. Set aside for 30 minutes, wrapped in plastic.

Oil a large pan. Preheat oven to 180oC (350oF). Divide dough in half and roll out first piece to a sheet a little larger than a large, rectangular baking pan. Roll out the first piece and lay it in the pan. Spread filling on top. Roll out second piece and cover. Roll the edges together decoratively. Brush top of pie with olive oil, score into square serving pieces, and sprinkle with 3 tablespoons sugar and 2 tablespoons sesame seeds. Bake for about 40 minutes, or until golden. Remove from oven and drizzle hot pie with honey.