Herb Pie

Ingredients:

1/2 onion, finely chopped
3 cups swiss chard, stems separated and chopped
3 stalks celery, cut in half vertically then chopped
4 green onions, chopped
6 cups spinach, chopped
2 cups baby arugula
3/4 cup parsley
3/4 cup cilantro
1/2 cup mint
1/2 cup dill
4 ounces ricotta cheese
2 ounces white cheddar cheese, shredded
1 ounce kashkaval cheese, shredded
2 ounces feta cheese, crumbled
1 egg
salt and pepper
zest of 1 lemon
10 sheets filo pastry
olive oil
1-1/2 teaspoon nigella seeds

Saute onion in olive oil for 5 minutes. Add celery and swiss chard stems. Cook for 5 minutes then add swiss chard leaves and saute until wilted. Add green onion and remaining herbs and cook until they are all wilted. Remove from heat and allow to cool slightly.

Squeeze liquid out of the herb mixture and add cheeses, egg, lemon zest, salt, and pepper.

To assemble, spread one sheet of filo pastry into baking dish and brush generously with olive oil. Repeat so there are 5 layers of pastry. Spread herb mixture on top. Top with remaining pastry sheets, brushing each layer with olive oil, and making a wrinkled wave effect with the final one. Sprinkle with nigella seeds.

Bake at 400 for 35 minutes. Allow to cool for 10 minutes before cutting and serving.