Mixed Greens Spanikopita

Name: Mixed Greens Spanikopita
Yield: Makes 4-6 servings
Cuisine: Greek
Ingredients: Extra-virgin olive oil, 3 tablespoons; Frozen filo dough, 8 sheets, thawed according to package instructions; Unsalted butter, 2 tablespoons, melted; Swiss chard, 1 bunch, leaves torn, tough ribs and stems discarded; Sea salt and freshly ground pepper; Pine nuts, ¼ cup (1 oz/30 g); Green onions, 4, thinly sliced; Baby spinach, 6 oz (185 g); Kale, 1 bunch, leaves torn, tough ribs and stems discarded; Creamy feta cheese, 1½ cups (7 oz/220 g) crumbled; Fresh dill, ½ cup (½ oz/15 g) chopped; Garlic, 1 teaspoon minced; Large eggs, 4, beaten

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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 minced
Swiss chard,

Europe
Greece
Dinner
Vegetarian
Winter
Mediterranean

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