I used to make spanakopita by a recipe and have adapted it throughout the years. I now use a variety of greens and gave up on the filo dough because it takes so long and I cannot buy it at my local store. So I bake it in a pie pastry. I use Martha Stewart’s recipe but you can always just buy a frozen one at the store. I often make it without a crust, so I guess it is then not a pie.
1 pound greens–I prefer spinach, chard, kale, broccoli raab, and napa cabbage. Whatever happens to be growing in the garden. A few mustards will add some zing when combined with milder greens.
5 to 6 green onions or equal amount of chives chopped
1/4 cup parsley minced
a sprig of dill
1/2 pounds feta
1/4 pounds white cheese–ok often I use cheddar because it is what I have handy and you might try riccota
1/4 cup Parmigiano-Reggiano
4 eggs beaten
1/4 cup melted butter
3 tbs olive oil
Combine the ingredients in a large bowl and dump into a pie pastry, an iron skillet, or a parchment liked baking dish. Bake at 375˚ for 1 hour and 15 minutes.
Greens grow year around but the parsley and dill die out in our 100˚ summers so I just leave them out or experiment with other herbs.