1 bunch of fresh spinach (or mix of spinach and other leafy greens)
1 bunch of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
8 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely chopped)
3/4 cup of olive oil
1 package of phyllo pastry sheets (approx. 24 sheets) I cheat and use puff pastry. Borges make a vegan puff pastry.
freshly ground pepper
Wash the spinach in cold water, removing roots and damaged leaves. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
In a large mixing bowl, combine spinach (and greens), dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended.
Preheat the oven to 350°F (175°C).
Brush the pan with oil (it can be round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil.
Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with scissors, and score the top into serving-size squares.
Brush the top with oil. Wet your hands and shake off the excess water over the top of the pastry.
Bake at 350°F (175°C) for 1 hour on the rack just below the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.
Recipe from greekfood.about