Spanakopita (Greek Savory Greens Pie)

1. Preheat Oven

Begin by preheating your oven to 400°F (200°C) and adjusting the oven rack to the lower-middle position. Generously brush a 9-inch glass pie plate with olive oil to prevent sticking and to ensure a crispy crust.

2. Prepare Greens Mixture

In a large bowl, combine the chopped greens, herbs, 1/4 cup of olive oil, kosher salt, and black pepper. Massage the mixture gently to wilt the greens, which will help them cook evenly and meld into the filling.

3. Sauté Aromatics

Sauté the scallions and garlic in a small pan with 1 tablespoon of olive oil over medium heat for about 5 minutes until they are wilted and aromatic. Add this hot mixture to the greens.

4. Combine Filling

Add the trahanas (or your chosen substitute) and the egg to the greens mixture. Mix thoroughly, then fold in the crumbled feta to complete your filling.

5. Assemble Pie

To assemble the pie, unroll the thawed phyllo dough, keeping it covered with a moist kitchen towel to prevent it from drying out. Lay one sheet of phyllo centered in the pie pan, allowing the excess to drape over the rim. Brush this sheet generously with olive oil. Repeat this process with three more sheets, placing each one perpendicular to the last and brushing with olive oil before adding the next.

6. Fill and Top Pie

Pour the greens mixture into the phyllo-lined pie plate, spreading it out evenly. Fold the excess phyllo over the filling, then drape the remaining two sheets of phyllo over the top, drizzling with olive oil to ensure they crisp up beautifully. Using a serrated knife, slice the pie into portions before baking to make serving easier.

7. Bake Pie

Bake the Spanakopita for 45 minutes, or until it achieves a golden brown color, signaling it is perfectly cooked. Allow the pie to cool for at least 15 minutes before serving, which helps the filling set and makes slicing easier.