Traditional Greek pie with arugula, ricotta (anthotyros) and greens

Preparation: 1. The greens must be cleaned (we cut off the roots and discard any yellow leafs) and rinsed thoroughly in a large bowl (we change the water at least 5 times). 2. The phyllo, if frozen, must be well defrosted.

In a large pan we add some olive oil, the onions, the spinach, the endives, the arugula and sautee them. We add the parsley, the dill and the spearmint. We stir well and add salt, pepper and nutmeg.
Be careful of the amount of salt, because of the feta cheese that will follow.
Once the greens get soft and most of the water is evaporated, we remove from heat and leave aside to get a bit cold.
In a large bowl, we add the mix we just prepared, adding the beaten eggs, the feta cheese, the ricotta and the cup of olive oil and stir using our hands in order to avoid breaking the cheese into very small crumbles.
We grease with olive oil the interior of a large baking pan. We spread carefuly 5 sheets of phyllo, greasing each sheet with olive oil -using a brush- before adding the next one, and leaving some of each sheet to fall off the sides of the pan.
We add the filling and we continue with the next 5 sheets on top, repeating the procedure.
We make some slits on the top layer. We put the pan in the middle rack of the oven at 180 degrees Celsius/350 Fahrenheit for 30 minutes using hot air and bottom heat in order to bake the bottom crust and then another 35-40 minutes using top and bottom heat. When light brown, we remove from the oven. Enjoy!