Spinach Pie

Classic, timeless, beloved pie. With spinach as a main ingredient, chard, and lots of aromatic greens and herbs.
In the spring, when the fresh greens are in abundance, even those of us that do not have easy access to nature to collect them ourselves, can make a very tasty pie with greens, since we can find everything in grocery stores and farmers' market.
Try it!

work: 2h:00′

tie: 3h:00′

easy: 2/5

Ingredients (24 pieces) 1½ package/ 750 gr/ 1.6 lbs phyllo ready for pies 800 gr/ 1.75 lbs spinach ½ Kgr/ 1.1 lbs swiss chards 1 bunch Mediterranean Hartwort (Tordylium apulum) 1 bunch Venus Comb (Scandix pecten-veneris) 1 buch dill ½ bunch parsley some mint 4 green onions 1 onion 2 leeks 2-3 tbsp rice 150 ml/ 5 floz olive oil 2 eggs 400 gr/ 14 oz feta cheese salt & pepper	Clean and wash the greens, leeks and onions. In a large bowl add the spinach alone, and after light salting, rub between your hands to wither. Leave it for a while to eliminate water and then taking small amounts for a handful squeeze well. You do not want it to hold much moisture. Put it in a large pot or bowl where you will collect all the pie filling.	Above the pot place a cutting board and begin to chop all the greens, and to push them in the pot. This way, with the fewest possible moves, is quick and very convenient when you have to cut a lot of ingredients.
After you finish with the greens, add the olive oil, pepper and a pinch of salt because the feta is already salty. Cut the feta cheese into cubes and add to the stuffing mixture. Add the eggs. Stir well to mix the ingredients.	To a large rectangle 35×40 cm/ 1.2×1.4 ft pan add some oil and spread a phyllo so as to protrude from one side. Lay the second phyllo and let it protrude from the opposite side.	Spread some of the filling to go everywhere on they phyllo surface. Pour a little rice. Repeat the same procedure alternating phyllo/ filling, until you have no more phyllo or filling. Grease the surface of every second phyllo. Keep two phyllo for the end. Oil and scribe them. Bake in preheated oven at 200°C/ 390°F/ Gas 6 for 1 hour.

If you prefer a lenten pie, remove the eggs and feta cheese. It is equally delicious.

Related

Spinach Feta Pie

Spinach & feta pie sticks in phyllo pastry.
We love pies and we eat a lot of those especially if the contain greens.
This recipe comes with phyllo pastry, but we can replace it with a thicker phyllo.
The feta cheese is added at the end. If you don't add cheese you have a pie suitable for fasting.