Myronia (Wild Greens Pie)

Wash the wild greens thoroughly. If using dandelion or tougher greens, blanch them in boiling salted water for 2–3 minutes, then drain and squeeze dry. For tender greens like chard, you can skip blanching. Chop all greens finely. Remove the root ends of the green onions and slice both white and green parts thinly. Chop dill and mint.

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the green onions and cook until softened, about 2 minutes. Add the chopped greens and cook, stirring, until any excess moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the cooked greens, chopped dill, mint, crumbled feta or myzithra (or a mix of both), and the eggs. Season with salt and pepper. Mix well to combine.

Preheat your oven to 180°C (350°F).

Brush a 9x13-inch (23x33 cm) baking dish or a round 12-inch (30 cm) dish with olive oil. Layer 5–6 sheets of phyllo dough, brushing each lightly with olive oil before adding the next, allowing the edges to come up the sides. Spread the filling evenly over the phyllo. Cover the filling with another 6 sheets of phyllo, again brushing each with olive oil. Tuck the overhanging phyllo around the edges. Score the top sheets into serving pieces with a sharp knife. Lightly drizzle or brush the top with the remaining olive oil.

Bake in the preheated oven for 40–45 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let rest for at least 10 minutes before slicing.