First stir in a bowl together flour, oil, salt, milk and as much water as necessary in order to create a viscous porridge. Then you take a colander and coarsely chop all the greens, which are then rubbed with coarse salt. After the initial volume of the grass (more than half) is reduced, stir with leek, dill, parsley, onions, feta, pepper and oil.
First stir in a bowl of flour, oil, salt, milk and as much water as possible to create a viscous slurry. Then tin a strainer grub all the greens, which then rub with coarse salt. After the original volume of the grasses (more than half) is reduced enough, mix them with leek, dill, parsley, onions, feta, pepper and oil.
Then brush a baking pan with oil or alternatively with oil and butter in equal quantities, spread a thin layer of porridge on the bottom of the pan and put the greens in a uniform way, which cover with another thin layer of porridge.