I have used this recipe for a few years during the height of greens season, but I forgot just how good it is. It is another Cooking Light recipe, but I have made some changes so I am transcribing it here.
1 box of frozen phyllo dough, thawed
2ish lbs of assorted greens*
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves (or more) chopped
1/4 cup dill, chopped
1/4 cup parsley, chopped**
1 cup crumbled feta cheese – I used a Bulgarian sheep milk feta which RULES
1/4 cup grated Parmesan, plus more for sprinkling
3 eggs, beaten
Heat oven to 375 degrees.
Bring a largish pot of water to boil and add your washed and torn greens. Cook until just wilted, drain, and rinse to halt cooking. Squeeze out as much liquid as possible.
Rinse and dry your pot and heat oil. Add onions and cook until soft and just starting to brown; add garlic and stir for a minute. Add herbs and greens and turn off heat. Stir in cheese and eggs and season with salt and pepper if desired.
Spray a pie pan with olive oil cooking spray. Spread out your phyllo dough and drape a sheet across the pan, pushing to shape. Spray heavily with olive oil. Repeat, rotating the sheets so they overlap. I usually use around 6 sheets. Add the filling and then repeat draping and spraying 4 sheets on top of pie. Gather up excess on the sides and fold in to make a rim. Spray the top with oil, sprinkle with Parmesan, and slice three vents in the center.
Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 20 minutes or until browned. Keep an eye on it- it will sneak up on you. Allow to cool for 10 minutes and serve. Enjoy!
* The original recipe uses chard and spinach. I use whatever needs using in my box. If your greens are all the same softness, throw them into the pot at once. Today I used chard, spinach, beet greens, and braising greens. If I had elected to use kale as well, I would have put it in the pot and let it wilt for a minute or two before I put the lighter greens in.
** You could probably use any compatible combination of herbs for this – basil, mint, oregano, etc.