Live Clean Anthology | The Deliberate Art of Living

Instructions

Heat 2 teaspoons of the oil in a medium skillet over medium heat. Once the oil shimmers, add the scallions and cook, stirring, until they have softened, about 3 minutes. Transfer to a large mixing bowl along with the greens, feta, cottage cheese, two-thirds of the eggs, the dill, parsley, salt and pepper; stir until well combined.

Preheat the oven to 375 degrees.

Brush one 9-by-13-inch casserole dish (or two 8-inch square casserole dishes) with oil. As needed, cut the stack of phyllo sheets to fit the large dish if making one pie or in quarters to fit the small dishes if making two pies. Cover the sheets of phyllo with a damp paper towel and keep them covered as much as possible as you work.

Fit 1 sheet of phyllo in the baking dish; brush the dough lightly with some of the remaining oil. Continue to brush and layer until you have 8 sheets in the pan. Top with the mixed-greens filling (or half of it if you are making two pies), spreading the mixture out evenly. Then brush and layer the top with the remaining 10 layers of phyllo, brushing with oil as before. If making two pies, repeat the process.

Brush the top lightly with the remaining egg, then score the top of the pie with a sharp knife (being careful not to cut all the way down to the filling) into 8 sections for the large pie or 4 sections each for the smaller pies. The dish may be frozen at this point.

Bake for 30 to 45 minutes or until the top is flaky and golden brown.

Notes

Recipe from The Washington Post. Tested size: 8 servings