Spanakopita

Ingredients

• 8 cups chopped mixed greens and tender stems, gently packed, such as spinach, watercress, arugula, and Swiss chard
• 1 cup chopped mixed tender herbs and tender stems, such as dill, parsley, chervil, and chives
• 1/4 cup extra-virgin olive oil, plus more
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 sliced scallions, both white and green parts
• 2 cloves garlic, sliced
• 2/3 cup trahanas; rice, barley, or couscous can substitute
• 1 large egg
• 1/2 pound Greek feta, crumbled
• 6 sheets phyllo dough, thawed

Directions

1. Set an oven rack in the lower-middle position and heat the oven to 400 degrees F (200 degrees C). Coat a 9-inch glass pie plate, deep-dish or standard, with plenty of olive oil, then place it on a rimmed baking sheet lined with parchment.
2. Make the filling by putting the chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper in a large bowl. Use your hands to work everything together until the greens soften a bit, then put the bowl aside.
3. Warm 1 tablespoon olive oil in a small sauté pan over medium heat. Add the scallions and garlic, and cook until they have softened, about 5 minutes. Scrape the hot scallion mixture into the bowl of greens and toss to help the vegetables relax further. Stir in the trahanas, or whichever substitute you are using, along with the egg, mixing very well. When the filling is evenly combined, gently fold in the crumbled feta.
4. Unroll the thawed phyllo and cover the stack with a damp kitchen towel as you work. Take 1 sheet at a time and lay it across the pie plate so it sits centered, with the extra hanging over the sides. Brush it well with about 1 tablespoon olive oil. Add 3 more sheets the same way, turning each one perpendicular to the last and oiling each layer before the next goes on.
5. Spoon the greens mixture into the phyllo-lined plate. Bring the overhanging phyllo up and over the filling, then lay the remaining 2 sheets of phyllo across the top. Finish with another drizzle of olive oil. Cut the pie into portions with a serrated knife, then bake until the top is golden brown, about 45 minutes. Let it rest for at least 15 minutes before serving.