Hortopita – mixed greens pie (Spanakopita - spinach pie)

Ingredients

1/4 cup olive oil
1 onion, finely chopped
1 bunch shallots (spring onions), finely chopped
2 garlic cloves, crushed
1.2k greens – silver beet, chard, spinach, rocket
2 Tbsp chopped dill and/or parsley, basil and mint
250g feta cheese, crumbled
150g full-fat ricotta cheese*
3 Tbsp grated kefalotyri cheese or Parmesan cheese
4 eggs, lightly beaten
1/2 tsp grated nutmeg
4 sheets flaky pastry

Method
Preheat oven to 185°C.
Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add greens (I use the lot, stalks and all). Cook, stirring, over low heat for 1-2 minutes or until wilted.
Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper (I use fresh ground white pepper because it has a dark earthy spiciness).

Brush a baking dish with butter or oil or simply line with baking paper. Lay sheet/s of pastry on the bottom and sides when spoon cheese mixture over top. Cover with remaining pastry and tuck edges in. Brush top with butter or egg wash and score.

Bake for 45 minutes or until golden. Rest for 10 minutes before cutting.

Chook’s note: if you have a reliable source for Greek-style wild greens, use these: you once could buy them at the Richmond Saturday street market. They can include nettles or bitter greens like chicory, dandelion, sorrel. But if you can’t source these use a good mixture of whatever is available to get a depth of flavour. 
I don’t get too fussed about the cheese except for the feta which is a must.  Instead of ricotta I use cheddar and/or mozzarella.
The original Hortopita calls for filo but I rarely have this on hand (and I can’t be bothered making it) so I use frozen flaky pastry.