Chef and cookbook author Aliza Green has traveled the world studying all types of ingredients including both cultivated and wild greens. In her delicious recipe for greens pie, a version of the popular Greek Spanikopita, Aliza uses at least a dozen different types of wild greens.

Any type of greens can be used in this recipe, but look for organic wild greens from the farmer's markets or visit a grower and pick them yourself for the most fresh, delicious results. Foraging for wild greens is another option, but do your homework before picking and cooking; some are not edible and can be poisonous.

Poisonous greens aside, greens of all types are a very important part of our diet. They are high in minerals and vitamins and are a big source of fiber.

Ingredients:
2 pounds mixed wild or cultivated greens, such as lamb's quarters, purslane, dandelion, burdock, sorrel, amaranth, mustard, shiso, black kale, trimmed of stems and stalks
1 bunch arugula, stems trimmed
½ cup extra-virgin olive oil
2 cups very finely chopped fennel stalks and fronds
2 bunches scallions, sliced
1 bunch dill, leaves roughly chopped
2 large eggs, lightly beaten
2 cups crumbled feta cheese, about 8 ounces
Freshly ground black pepper
8 ounces frozen whole wheat phyllo dough, thawed and at room temperature
2 tablespoons poppy seeds

Directions:
1. Place greens and arugula in large bowl and cover with cool water. Swish around vigorously to dislodge any sand. Repeat if much sand is present.

2. Transfer washed greens to large pot, cover. Cook over medium heat, turning often, until just wilted. Using tongs, squeeze liquid from the greens and transfer to large bowl. Let cool.

3. Add 2 tablespoons oil to pot and heat over medium heat. Add fennel and scallions and cook until softened, about 5 minutes. Transfer to bowl with greens. Add dill and toss until well combined.

4. Add all but 2 tablespoons of beaten egg to greens mixture, along with feta and generous amount of black pepper. Stir until well mixed.

5. Lay phyllo on work surface. Brush one layer lightly with oil, then lay a second sheet on top. Tuck into 10-inch springform pan, letting edges hang over sides of pan.. Continue layering with 6 more sheets, brushing every other sheet with oil.

6. Spread filling evenly over phyllo. Cover with 8 more sheets phllyo, again brushing every other sheet with oil. Roll bottom and top phyllo layers together to enclose filling.

7. Brush top of pie with mixture of reserved beaten egg and 1 tablespoon water. Sprinkle poppy seeds evenly over top. Use a sharp knife to gently score pie on the diagonal into serving portions, without cutting all the way through.

8. Preheat oven to 375 degrees F. Bake pie until phyllo is crisp and golden, about 45 minutes. Let cool at least 30 minutes before unmolding and cutting into serving pieces.

Serves 8-10.

Adapted from Starting With Ingredients, by Aliza Green

Special Thanks:
Aliza Green
http://www.alizagreen.com
Eva Sommaripa
Eva's Garden
105 Jordan Road
Dartmouth, Massachussetts 02748
508-636-5869