Spinach and Feta Pie

Ingredients:

Pie

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1 small bunch Swiss chard, stems and leaves chopped separately (about 350g)
• 0.5 cups long-grain white rice
• 2 x 280g packages frozen chopped spinach, thawed and squeezed out
• 1 large egg, beaten
• 170 g feta, preferably Greek, crumble
• 1/3 cup coarsely chopped dill
• 1/3 cup golden raisins
• 1/4 cup pine nuts
• 1 teaspoon finely grated lemon zest
• 12-14 sheets of filo dough
• 0.5 cup unsalted butter, melted

Tomato salad

• 3 ripe medium tomatoes, cut into wedges
• 1/2 cup thinly sliced ​​pepperoncini peppers
• 1/4 cup halved olives, such as Kalamata
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Preheat oven to 200°C.
2. In a large skillet over medium heat, heat the olive oil and sauté the garlic, onion, and chard stems until softened, about 5 minutes. Add the rice and 1/2 teaspoon salt and stir. Add 1 cup water, cover, reduce heat to low, and simmer, undisturbed, until the rice is tender but not mushy, about 12 minutes. Remove the lid, add the spinach, chard leaves, and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl and let cool (stir the filling to speed up the cooling).
3. When the filling has cooled, add the egg, then the feta, dill, raisins, pine nuts and lemon zest.
4. Place a large sheet of parchment paper on a work surface. Lay out a sheet of phyllo and brush with melted butter. Place another sheet on top, crisscrossing it and brush with butter again. Lay another 6 sheets of phyllo in the same manner, diagonally across the first two sheets, brushing each sheet with butter to form a circle.
5. Spread the filling over the center of the dough and fold the edges over the dough to form a loose-fitting pie. Grease with butter to ensure the pieces adhere. Lay 4 of the remaining 6 sheets of filo evenly over the pie, tucking the edges under to form a closed disk, and brush the entire surface of the dough with butter. Use the remaining two sheets as needed.
6. Transfer the parchment-lined pie to a rimmed baking sheet and bake until golden brown and crisp, about 40 minutes. Serve the pie hot or at room temperature with a tomato salad.
   
   Tomato salad:
   
   Combine the tomatoes, pepperoncini, and olives in a medium bowl. Drizzle with olive oil and season with salt and pepper to taste.