Method:​

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Cut the herbs with a knife, add the salt and let them wilt for about 10 minutes. Then, squeeze them with your palms and drain them in a colander to keep their juices. 
Add the herbs, spring onions, feta cheese and olive oil to the dressed greens and set aside.
Then, using a whisk, mix the dough with the eggs, yoghurt, olive oil, salt and finally add the HELIOS Coarse Semolina, creating a fluid mixture.
Grease a 20 cm diameter baking pan and pour half of the mixture.
Spread the grass filling evenly over the entire surface and finally pour the rest of the semolina mixture over the top.
Bake in a preheated oven at 160°C for about 1.5 hours.