We had this for breakfast in Crete and I instantly knew I would try to prepare this at home.
1 large onion, chopped or combination of 1 bunch of scallions and a small onion, finely chopped
5 T fresh parsley, finely chopped or a mixture of parsley, dill and any other herb you choose
1 medium head of fennel, finely chopped
Optional: 1 cup of chopped spinach, sorrel or other mild flavored green of your choice, added when parsley is added
6 sheets of prepared phyllo dough (#4)
salt, pepper to taste
Saute onions in large skillet in a few T of olive oil until softened. Add olive oil as needed to keep mixture moist. Add parsley and the fennel and continue to cook over medium heat until softened. After 15 minutes or so you can cover the pan to allow the steam to finish cooking the veggies.
Brush a baking dish (8 x 12 or equivalent) with olive oil. Lay a sheet of phyllo on top, brush with more olive oil, and repeat with 2 more sheets of phyllo. Spread veggie mixture on top of phyllo and then top veggies with the remaining 3 sheets of phyllo, brushing each with olive oil including top of last layer.
Cover dish with foil, pressing down to prevent phyllo from puffing up. Bake at 400 degrees F for 20 minutes, remove foil and bake another 20 minutes until phyllo has browned. Serve by itself or with yogurt and or cheese.