Spanakopita

Ingredients

• 8 cups chopped mixed greens and tender stems, gently packed (about 12 1/2 ounces; 350g), such as spinach, watercress, arugula, and Swiss chard

• 1 cup chopped mixed tender herbs and tender stems (about 2 ounces; 60g), such as dill, parsley, chervil, and chives

• 54 g (1/4 cup, 2 oz) extra-virgin olive oil, plus more

• 1 1/2 teaspoons (6g) kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3 sliced scallions, both white and green parts (about 2 ounces; 60g)

• 2 cloves (10g) garlic, sliced

• 90 g (2/3 cup, 3 oz) trahanas; rice, barley, or couscous can substitute (see note)

• 1 large egg

• 226 g (1/2 pound) Greek feta, crumbled

• 100 g? cherry tomatoes (optional)

• 100 g kalamata olives (optional, not tried before)

• 6 sheets phyllo dough, thawed

Directions

• The night before: thaw the phyllo dough in the fridge.

• Preheat the oven to 400°F with the rack in the lower-middle position.

• Brush a 9-inch glass pie plate (either deep-dish or standard size will work with this recipe) generously with olive oil and set on a parchment-lined rimmed baking sheet.

• Prepare the filling:

  • In a large bowl, combine chopped greens, chopped herbs, 54 g (1/4 cup) olive oil, salt, and black pepper. Massage together to gently wilt the greens, then set aside.

  • In a small sauté pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes.

  • Add the hot mixture to the greens and combine to further wilt the vegetables.

  • Add the trahanas (or your substitute of choice) and egg and thoroughly combine.

  • Fold in the crumbled feta and optional tomatoes/olives

• Assemble the pie:

  • Unroll thawed phyllo and keep it covered with a moist kitchen towel while working.

  • Working with 1 sheet at a time, lay phyllo so that it is centered in the pie pan with the excess draping over the rim.

  • Brush generously with about 1 tablespoon olive oil.

  • Repeat with 3 more sheets of phyllo, each sheet placed perpendicular to the previous one, brushing with olive oil before adding the next.

  • Add greens mixture to phyllo-lined pie.

  • Fold excess phyllo over greens and drape remaining 2 sheets of phyllo over the top.

  • Drizzle with more olive oil.

  • Slice into portions using a serrated knife.

• Bake in preheated oven until golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving.

Reference

https://www.seriouseats.com/recipes/2018/07/spanakopita-greek-savory-greens-pie.html