Broccoli Rabe (Rapini) Spanakopita

Decades ago, Greek spinach pie, or spanakopita, was considered exotic. I still like greens in a flaky crust but made this version more of a global fusion side dish. I thought rapini was more contemporary than spinach, replaced the abundant butter with less olive oil, and used Parmigiano-Reggiano instead of feta. It’s baked and served in a fluted dish made with a tortilla. The bright greens are framed by a narrow band of Parmigiano custard. You can use leftover tortillas for