Spanakopita (Spinach Pie)

Heat 1 tablespoon oil in a large skillet or large pot over medium-high heat. Add red onion, spring onions (or scallions) and garlic. Cook, stirring often, until softened, about 4 minutes. Working in batches, add spinach to the pan and cook, tossing, until wilted and all the liquid has evaporated, 15 to 25 minutes total. Transfer to a bowl, discard the garlic and let the spinach cool completely, about 25 minutes.

Meanwhile, preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

Unroll phyllo sheets and carefully place them between 2 damp kitchen towels. (This helps prevent the sheets from tearing.)

Add feta, eggs, hartwort (or chard), chervil (or parsley), dill, nutmeg and pepper to the spinach mixture and stir until combined.

Place the remaining 3/4 cup oil in a small bowl for drizzling. Transfer 1 tablespoon of the oil to a separate small bowl; reserve for brushing the border. Lay the first phyllo sheet on the bottom of the prepared pan, letting it drape over the sides. Drizzle with about 1 1/2 teaspoons oil. (Do not brush the phyllo; you don't want the sheets to stick to one another. Drizzling makes the phyllo crunchier!) Repeat with 3 more phyllo sheets.

Spread the filling evenly over the phyllo base. Drizzle the filling with about 1 1/2 teaspoons oil. Cover the filling with the remaining phyllo sheets, drizzling each sheet with a little oil. Gently tuck in the overhanging sheets to create a border. Brush the border with the reserved 1 tablespoon oil. Score the surface with a sharp knife, marking 12 rectangles and cutting just down to the filling. Drizzle the top with the remaining oil.

Bake until the pie is golden brown and the filling is hot, 55 to 60 minutes. Let cool for at least 15 minutes before cutting.