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Mixed Greens Spanikopita
Preparation info
- Makes
4-6
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
I learned to make this savory pie in Greece, where it is typically stuffed with a mix of wild greens called horta. At home, I use greens that are in season; in winter, that means chard and kale, along with hothouse spinach.
Ingredients
- Extra-virgin olive oil,
3 tablespoons - Garlic,
1 teaspoon - Swiss chard,
Method
- In a large, deep sauté pan, warm 1 tablespoon of the oil over medium-high heat. Add the garlic and sauté for about 20 seconds. Add the chard and kale and cook, tossing constantly with tongs, until tender, 4 minutes. Add the spinach and cook until tender, 1½ minutes. Transfer the mixture to a fine-mesh sieve and, using a spatula, press the greens to extract as much liquid
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