7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.