Greens & Feta Phyllo Pie

1. Preheat and Prep Vegetables

Begin by preheating your oven to 400°F. Heat a tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add the scallions and chard stems, sprinkling in a pinch of salt to help them soften. Cook for about 10 minutes until the vegetables are tender and aromatic.

2. Cook Greens

Add another tablespoon of olive oil to the skillet, then toss in the collard greens or kale along with the chard leaves. Season with salt and a touch of freshly ground black pepper. Sauté for 8-12 minutes until the greens are wilted and any excess moisture has evaporated.

3. Prepare Filling

Allow the cooked greens to cool slightly. In a large bowl, whisk together the eggs, crumbled feta, cottage cheese, a tablespoon of the melted butter, parsley, dill, lemon zest, and lemon juice. Add the cooled greens to this mixture, ensuring everything is well combined.

4. Assemble and Bake Pie

In the cleaned skillet, layer the phyllo sheets, brushing each with the remaining melted butter. Let the edges overhang the skillet. Spoon the greens and cheese mixture into the phyllo-lined skillet, then carefully fold the phyllo edges over the filling. Drizzle a bit of olive oil on top for extra crispiness. Bake the pie in your preheated oven for 40-45 minutes.