It’s mid-Winter and I find myself perpetually daydreaming of trips to much warmer, cheerier places than where I am right now. Talk about a metaphor for life, right? The inability (or unwillingness) to be in the present moment; the always looking back or looking forward; the discomfort or anxiety we feel when we’re not doing, making, moving. I’ve been trying to be better about this and not sweat it when my to-do list doesn’t get any shorter, because there are and will always be more things I feel compelled to see and do every day than is possible to see or do in a lifetime, really.

Instead, I’m trying not to bite off more than I can chew, but also setting aside time for what really matters (time with my boyfriend, my cats, my friends and family) and creating space for creating. Letting the laundry mountain stay a laundry mountain while I spend an hour drawing; taking a nap when I need a nap; splurging on some really fantastic yarn to make a new sweater I’ve been dreaming of. I also find myself perpetually repeating a mantra that Marlee Grace of Have Company the other week  – drink more water; go for a walk; I am enough. PREACH, Marlee!

When the to-do list is long but time feels short, I turn to some old standards in the kitchen that feel like a security blanket of familiarity and deep satisfaction. For those who have ever enjoyed Greek spanakopita, flaky triangles of phyllo dough stuffed with spinach, feta and dill, this recipe will look familiar. This pie is a more dressed-up and healthful version of those buttery hand pies, with less dough and more greens packed into each bite. I turn to this recipe when my body needs greens, but I still want the buttery comfort that only a pie can provide. The pie is delicious hot or at room temperature, served on its own for a light meal or as a side dish.

spinach + swiss chard pie in a phyllo crust

1 pound fresh spinach leaves, washed
1 pound swiss chard leaves, washed
2 Tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
small bunch of spring onions, white and light green parts only, chopped
2 Tablespoons fresh dill, minced; or 1 Tablespoon dried
3 eggs
6 ounces feta cheese, crumbled
¼ cup unsalted butter, melted
sea salt and freshly ground pepper
12 sheets of phyllo dough pastry

Boil a large pot of well-salted water. While it’s heating up, prepare a large bowl of ice water and set to the side. Add the greens to the pot of boiling water and blanch for 1 minute, then transfer to the bowl of ice water to stop their cooking. After a few minutes, strain the greens, pat dry, and chop coarsely. Set aside.

In a large pan, saute the onions in the olive oil on medium heat until soft and translucent, about 10 minutes. Add the garlic and spring onions and saute a minute more. Stir in the dill and greens, add 1/2 teaspoon of salt and a few grinds of pepper, then turn off the heat. In a large bowl, beat the eggs. Add the feta and greens mixture and stir to combine.

Preheat the oven to 375 F. Oil or butter a 9-inch pie or casserole dish. Layer in 7 sheets of phyllo dough, brushing each sheet with the melted butter before laying in the next sheet. Lay the sheets so they spread across your dish evenly and drape off the edge. Keep the unused sheets covered with a cotton towel to prevent them from drying out and cracking while you’re working. You won’t use an entire package of phyllo; wrap up leftovers tightly and store in the refrigerator for another use.

Pour the greens and feta mixture into the center of your phyllo-lined pie or casserole dish. Fold the overhang of phyllo across the greens and brush the top of the pie with the remaining melted butter. Bake in the center of the oven for 45-55 minutes until golden. Serve hot or at room temperature.