Greek Greens and Spinach Pie

by becky
Created • Updated
From the cookbook Good housekeeping Step By Step

Prep Time: 40 minutes

Cook Time: 30 minutes

Yields: 8 servings

Ingredients

  • 3 cans (15 to 19 ounces each) cannellini beans
  • 2 tablespoons olive or vegetable oil
  • 1 large bunch kale (~1.5 lb), tough stems removed, leaves coarsely chopped
  • 1 large bunch escarole (about 1.25 pound), chopped
  • 1 bunch (10-12 oz) spinach, tough stems removed, leaves coarsely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons minced fresh dill or 1 teaspoon dillweed
  • 1 package (8 ounces) feta cheese, crumbled
  • 5 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo (about 3 1/2 ounces)
  • 2 tablespoons margarine or butter, melted
  • Dill sprigs and chopped dill for garnish

Directions

  1. Rinse and drain 2 cans beans. In medium bowl, with potato masher, mash drained beans. Spread evenly in 13" by 9" glass baking dish. Rinse and drain remaining can of beans; set aside. In 4-quart Dutch oven or saucepot, heat oil over high heat; add greens, one-third at a time and cook, stirring, just until wilted. While greens are cooking, stir in salt and pepper. Remove from heat.
  2. To greens in Dutch oven, stir in the 1 can drained beans, minced dill, and feta. Spoon evenly over mashed beans in baking dish. Preheat oven to 375°F.
  3. Place 1 sheet of phyllo on top of greens mixture in baking dish; brush phyllo sheet lightly with some of melted margarine.
  4. Continue layering with 3 more sheets of phyllo, brushing each sheet lightly with some of melted margarine. Top with dill sprigs arranged in pretty design. Top with remaining sheet of phyllo; press down gently so dill is visible through phyllo. Brush lightly with remaining melted margarine.
  5. Tuck ends of phyllo into baking dish. Bake pie about 30 minutes, until filling is heated through and phyllo is lightly golden. Garnish with chopped dill; cut into squares.