Wash and finely cut the wild greens. Rub them with salt. Press them to release their water. Add sugar, 1 cup oil, dill, parsley, onions and the cheese. Coat the baking pan with oil and lay half the fillo leaves, also coated with oil. Lay the mixture uniformly over the leaves and lay the remaining fillo leaves on top. Bake in medium heat for 50-60 minutes.