Chard

all-purpose flour or yellow flour (about 6 cups) • wine glass olive oil (about 1/3 cup or 80 ml) • vinegar or dry white wine • water glasses lukewarm water (about 1 1/4 cups or 300 ml) • salt, leveled • extra virgin olive oil (240 ml) • onion, finely chopped • green onions, finely chopped • large leek, thinly sliced • Swiss chard, roughly chopped (1 kg) • nettles, roughly chopped (500 grams) • spinach, roughly chopped (500 grams) •

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams) • Swiss chard leaves, finely chopped • chervil • dill • mint leaves • Olive oil • rabbit (upper part with head) plus its liver • Salt and pepper • Water • large juicy lemon, juiced • cornstarch (about 20-30 grams) • Broth from the soup

spinach (about 1 kilogram) • green onions • Swiss chard stems • yellow onions • eggs • phyllo dough or 4 homemade phyllo sheets • firm feta cheese (about 500 grams) • goat milk (about 150 grams) • olive oil • dill • leeks

country-style phyllo dough • spinach (about 1.5 kg) • Swiss chard (about 500 grams) • leeks • dill • green onions • feta cheese (about 500 grams) • ricotta cheese (about 350 grams) • eggs • Salt, pepper • olive oil (about 240 ml)

all-purpose flour (about 800 grams) • olive oil (about 120 ml) • vinegar • salt • warm water (500 ml) • spinach (about 1.5 kg) • Swiss chard • medium leeks • dill • feta cheese (about 500 grams) • ricotta cheese (about 350 grams) • eggs •