This spanakopita is based on the classic recipe Alon Shaya used to make with his grandmother and mother, but inspired by his time living in the South. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 10 to 12
Prep time: 15 min
Cook time: 1 hrs 15 min

Ingredients:
1 1/2 pounds collard greens
1 1/2 pounds mustard greens
1 teaspoon Morton kosher salt
1/4 cup extra-virgin olive oil
2 yellow onions, chopped
2 jalapeños, seeds and pith removed, minced
2 cloves garlic, minced
1/2 cup raw pine nuts or chopped raw walnuts
1 cup lightly packed fresh dill fronds, chopped
1 cup lightly packed fresh mint leaves, chopped
3 cups crumbled feta, preferably Bulgarian
Grated zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon finely grated nutmeg
1 teaspoon freshly ground black pepper
4 eggs, lightly beaten
1 pound phyllo dough, defrosted
1/2 pound unsalted butter, melted (2 sticks)
3/4 cup grated Pecorino Romano cheese

FULL RECIPE ►►https://f52.co/2QzFr0p

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