Step 1

Wash the wild leafy greens thoroughly and drain.

Step 2

Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.

Step 3

Add the wild greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.

Step 4

With the lid on, simmer for 35 minutes, until the wild greens are boiled.

Step 5

In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).

Step 6

In a small pot, warm the milk and the milk cream at low heat. Right before it comes to the boil, remove from the stove and let it cool for 1 minute.

Step 7

Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.

Step 8

Serve the horta at room temperature and drizzle some extra virgin olive oil and lemon juice. Top with the feta sauce and some grated tomato, if you wish.