Macedonian Rustic Greens Pie with Phyllo

Method

1. If using frozen nettles, remove them from the freezer and chop them while still half-frozen. Blanch them in salted boiling water for a few minutes, then drain well.
2. In a large pot, heat one-third of the olive oil over low heat. Add the sliced onions and cook until translucent, about 5-7 minutes.
3. Add the chopped greens (spinach, sorrel, chard, and blanched nettles) and increase the heat. Season with salt and pepper. Cook until the greens have wilted and released their liquid.
4. Stir in the chopped scallions, then remove the pot from the heat. If there is excess liquid, drain the mixture in a colander and let it cool completely.
5. Transfer the cooled greens to a large bowl. Add the beaten eggs, crumbled cheese, and a drizzle of olive oil. Mix well.
6. Add the chopped parsley, mint, and dill. Stir to combine evenly.
7. Grease a large, shallow baking pan (about 30x40 cm) with olive oil. Lay 3 sheets of rustic phyllo dough in a star pattern, brushing each sheet with olive oil.
8. Spread half of the filling evenly over the phyllo. Place one crumpled sheet of phyllo on top, then add the remaining filling.
9. Fold the overhanging phyllo edges inward over the filling. Cover the pie with two crumpled phyllo sheets, brushing each with olive oil. Score the pie into pieces with a sharp knife.
10. Drizzle the remaining olive oil over the scored lines and sprinkle a few drops of water over the top using your fingers.
11. Bake in a preheated oven at 350°F on the top and bottom heat setting for 30 minutes. Then, switch to bottom heat only and bake for another 30 minutes, until the pie is golden brown and pulls away from the pan.
12. Let the pie cool for at least 10 minutes before cutting and serving.