Spring Greens Phyllo Pie

With a boat load of greens from a friends garden and my CSA (from Sugar Camp Farm), I set out to find a recipe that would make sufficient and tasty use of them. Greek Phyllo Greens Pie it was. Greece is full of all sorts of wild greens and they figure largely in their cuisine, so I turned to my Greek and Mediterranean cookbooks and came up with this rendition. This recipe has 4 whisked eggs poured over the greens and feta, which creates a cohesive texture and adds a richness. You can use any combination of greens. I used mainly kale, some chard and arugula. Herbs such as parsley and mint are terrific as well. The sautéed greens mixture that goes in the pie would also be great tossed in pasta, eggs or on pizza. Enjoy.