4 tablespoons olive oil
6 cups chopped fresh parsley
4 cups chopped fresh green onions
4 green onions, peeled and chopped
4 tablespoons lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 tablespoons minced fresh ginger
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon lemon zest
1 teaspoon dried oregano
In a small saucepan, heat olive oil over medium heat. Pour in the parsley and green onions; stir. Cover, and lower heat, slowly, stirring constantly, until parsley is tender. Keep warm. Place parsley mixture in a large bowl, and add green onions, lemon juice, thyme, oregano, ginger, salt and oregano.
Drain the parsley wet mixture and stir into the cooked pastry. Roll out and brush with lemon zest. Store uncovered in an airtight container in refrigerator.
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