For a twist on the classic, this version of traditional Greek spanakopita uses an assortment of greens and tender herbs in addition to spinach.
Adjust oven rack to lower-middle position. Preheat oven to 400°F . Brush a 9-inch glass pie plate generously with olive oil and set on a parchment-lined rimmed baking sheet.In a large bowl, combine chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper. Massage together to gently wilt the greens, then set aside.
In a small sauté pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes. Add the hot mixture to the greens and combine to further wilt the vegetables. Add the trahanas and egg and thoroughly combine. Once everything is well mixed, fold in the crumbled feta.Unroll thawed phyllo and keep it covered with a moist kitchen towel while working.
Add greens mixture to phyllo-lined pie. Fold excess phyllo over greens and drape remaining 2 sheets of phyllo over the top. Drizzle with more olive oil. Slice into portions using a serrated knife. Bake in preheated oven until golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving.
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