Greek Amaranth is a fast growing plant that is very popular in Greece in the summertime. The Greeks pick the tender leaves and steam them, serving them with lemon juice and olive oil and a sprinkle of sea salt. They buy them in large quantities and eat them with almost every meal.
A great way to use any leftover vlita(you can substitute spinach or any other greens) is to make a pita. Anything that goes between two pieces of dough is called pita in Greece. Hence, spanakopita, spinach pie.
Mix 20 ounces of flour, 1 packet of yeast and 1/2 tspn. sea salt
Add one third of a cup of extra virgin Greek olive oil
and 1/3 cup warm water
add an egg and mix well
Cover and let rise for about an hour
When dough doubles it is ready to roll
Divide your dough in two and roll out two pieces to fit an 18x9 deep sided pan
Steam about 2 lbs. of greens. Let them cool and squeeze them so there's no water left. Chop greens
chop about a third cup mint leaves
To the greens add 6 ounces crumbled feta cheese, 6 ounces grated parmesan or Greek graviera cheese and, 6 ounces fresh ricotta or Greek anthotiro cheese. Lightly beat two eggs and add to the mix. Also add 1 teaspoon of seasalt, 1/2 tspn. black pepper and grate about half a tspn of fresh nutmeg. Mix well.
Lay down your first rolled piece of dough and top with the greens filling
Top with the second piece of dough
Cut off any excess dough and crimp the edges
Bake for about an hour in a 350 degree preheated oven