Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. For a twist on the classic, this version uses an assortment of greens and tender herbs in addition to spinach.

Feel free to mix and match whatever quick-cooking greens you have on hand. I recommend a combination of spinach, watercress, Swiss chard, and arugula. As long as you avoid hearty greens, like kale and collards, any mix can work in this pie.

If you prefer to keep things traditional, this recipe works with all fresh spinach as well. If you don’t have trahanas, couscous makes an excellent substitute.

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