AUTHENTIC GREEK SPANAKOPITA WITH MIXED GREENS

Steps:

• Place a large skillet over medium-high heat. Heat ¼ cup of olive oil then add the onions and the leeks and cook them until tender and soft. Remove them from the heat, place them in a bowl and set aside to cool.
• Trim the spinach and the chard, removing the hard part of the chard stems. Chop them and place them in a large colander. Sprinkle the greens with 1-2 tsps. of salt, toss them and let them sit for about twenty minutes.
• Massage the greens with your hands and squeeze them between your palms to drain the water. This is the traditional way of preparing the greens and it is a very important step, as it allows us to reduce the volume of the greens to about one quarter of its original mass by getting rid of their water (this method allows us to wilt the greens without cooking them). Add the greens to the bowl with the cooled onions and leeks. To the same bowl, add the cheese and the aromatics (dill, parsley, fennel fronds), then sprinkle it with some salt and freshly ground pepper. Mix well and set aside. If you want you can drizzle the mixture with a little more olive oil.
• Preheat the oven to 375° F. Unwrap the filo and arrange it on a clean work surface with the long side nearest to you.
• Brush some olive oil on all sides and the bottom of a 14"x10"x2" ceramic or glass baking pan and set it aside. On a clean work surface, place the first sheet of filo and brush it with olive oil. Place a second sheet over the first and brush it with olive oil too. Repeat this process with 6 more sheets of filo and until you have created a stack of 8 filo sheets. Lift them carefully and place them in the prepared baking pan. Pour the mixture of greens and feta over the stacked filo and spread it evenly in the pan. On your clean surface, repeat the process of brushing each one of the remaining 8 filo sheets with olive oil, then carefully lift the second stack of filo and place on top of the filling. Fold the edges over the spanakopita, so the filling is completely enclosed. Brush the top sheet with some more olive oil. With a sharp knife, carefully score the top filo sheets into square shapes. This step ensures that the filo does not crumble after it is baked and when it is cut through.
• Bake the spanakopita for 30-40 minutes, or, until the filo is nice and golden. The cooking time depends on the kind of filo you use and on your oven. Let it cool for 15-20 minutes before cutting and serving.