1 lb. spinach, trimmed1 lb. chard, stems removed 1 bu. arugula 1 bu. dill, leaves roughly chopped 2 roughly-cut fennel stalks or bulbs 1 leek, sliced 2 Tbsp + 1/2 c. olive oil 2 eggs, lightly beaten 1/2 lb. (2 c.) crumbled feta cheese freshly-ground pepper, to taste 1 lb. phyllo dough, at room temp. 2 Tbsp. poppy seeds

Combine spinach, chard, arugula, and dill in large bowl of lukewarm water. Swish around vigorously to dislodge any sand/mud. Scoop greens from the bowl. If more than a tiny bit of mud is left in bowl, repeat the process. Transfer the cleaned greens to a large pot. Cover and heat until greens are just barely wilted, turning them around once or twice so the greens on top also cook. Drain and rinse under cold water. Squeeze out the excess water. Slice the greens into 1-inch wide strips, and reserve. Preheat the oven to 375. Chop the fennel stalks/bulbs into small bits. In a large, heavy skillet, cook the leeks and fennel in 2 Tbsp. oil until crisp-tender, about 5 min., and reserve. Combine the cooked greens with the fennel mixture. Add most of the eggs (reserving about 2 Tbsp. for the egg wash), the feta, and plenty of freshly ground pepper to taste. The feta is salty, so salt isn’t necessary (ed. note: I would bet this recipe would work well with tofu in place of the feta, in which case you’d want to add some salt! — Molly). Layer 8 sheets of phyllo, folded to fit, on the bottom of a 9 x 13-in baking pan, brushing every-other sheet lightly with oil. Spread half the filling evenly over the phyllo. Cover with 8 more sheets of phyllo, continuing the oil brushings. Spread the remaining half of the filling over the top. Finally, layer with 8 sheets of phyllo, folded to fit, also brushing the pairs with olive oil. Mix the remaining 2 Tbsp. of beaten egg with 1 Tbsp. water. Brush the top of the pie with the egg wash and sprinkle evenly with the poppy seeds. Bake 45 min., or until the phyllo is crisp and golden. Cool a bit and serve.

from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook by Aliza Green.