• Preheat the oven to 350 oF.
• Lightly oil a 9-inch square baking pan. 

• Wash and chop leafy greens (spinach, kale, chard, or a mix). Separate leaves from tougher stems and chop leaves. Chop stems into ¼ inch slices and set aside.
• Heat 1 tablespoons olive oil in a large pan over medium heat and saute leafy greens until they are limp. Remove from pan and place in colander. Set aside and let cool.
• Squeeze excess liquid out of the leafy greens using your hands or squishing in colander.  Try not to break leaves.  Then set aside.
• Heat 2 tablespoons olive oil in the same pan and cook stems, onion and green onions until translucent, about 5 minutes. Stir in, parsley and garlic, and continue to saute until for about 2 minutes. Add ‘squeezed out’ leafy greens and mix together. Remove from the heat and set aside to cool. 
• Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture. 

• Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Turning pan 90 degrees and lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with four more sheets of phyllo dough; the sheets will overlap the pan and cover all sides. 
• Add spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil in between sheets. 
• Layer the remaining six sheets of phyllo dough, brushing each with oil. Tuck first two sheets dough into the pan to seal the filling. Last four sheets can be oiled between sheets and rolled to make edge around the pie.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. 
• Let cool a little and serve while hot. 

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