Spanakopita (Greek Savory Greens Pie)

8 cups chopped mixed greens and tender stems, gently packed (about 12 ½ ounces; 350 g), such as spinach, watercress, arugula, and Swiss chard (see note)

1 cup chopped mixed tender herbs and tender stems (about 2 ounces; 60 g), such as dill, parsley, chervil, and chives

¼ cup extra-virgin olive oil (2 ounces; 50 g), plus more

1 ½ teaspoons ( 6 g) kosher salt

½ teaspoon freshly ground black pepper

3 sliced scallions, both white and green parts (about 2 ounces; 60 g)

2 cloves garlic (10g), sliced

⅔ cup trahanas (3 ounces; 90 g); rice, barley, or couscous can substitute (see note)

1 large egg

½ pound ( 226 g) Greek feta, crumbled

6 sheets phyllo dough, thawed

Directions at seriouseats.com

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