THIS PIE is also called skopelitiki—from Skopelos, the island in the northern Aegean where it originated. Its thick and tasty crust is very easy to make, but if you don’t have the time, you can use strudel leaves. Thick commercial phyllo pastry (#7) will do too, but not the very thin, brittle kind. You can also make about 10 small individual hortopites using spring-roll wrappers (see Savory Pumpkin and Fennel Pies).
In a large bowl, mix
Rinse the greens, drain briefly and place in a large pot while still wet. Cook over high heat, stirring, until wilted. Let cool.
Squeeze the excess liquid from the wilted greens with your hands, then coarsely chop them.
In a large skillet, heat
Divide the dough into 4 pieces. Cover 3 of the pieces with plastic wrap. On a floured surface, roll 1 piece into a 15-x-10-inch rectangle. Brush both sides of the phyllo sheet with oil and place one-quarter of the filling on it, leaving a 1-inch border all around. Roll it up from a long side like a cigar and then coil it into a spiral shape and place seam side down in the center of the pan. Continue with the remaining phyllo and filling, coiling the rolled pieces, starting the next one where the last one leaves off. Brush the dough generously with oil and prick with a fork in several places.
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