Those who braved the rain to celebrate the Headhouse Farmers' Market Opening Day had a chance to meet Philadelpia cookbook author Aliza Green, who shared this delicious recipe from her newest book Starting With Ingredients: Baking. (Those of you who missed her can pick up this great book at Head House Books.) Aliza's tip: The more types of greens you use in this recipe, the more interesting.

1 large pie, 10 to 12 servings

3 pounds assorted cooking greens (at least three types)
1/4 bunch dill, chopped (about 3 tablespoons)
2 bunches green onions, thinly sliced (about 2 cups)
1/2 bunch flat-leaf parsley, chopped (about 1/2 cup)
1/2 cup mint, preferably spearmint, chopped (about 3 tablespoons)
3/4 pound feta cheese, drained and crumbled (about 11/2 cups)
1/2 pound Greek graviera or sharp Cheddar, grated (about 2 cups)
2 eggs, lightly beaten
2 ounces (1/4 cup plus 1 tablespoon) semolina or cornmeal
Freshly ground black pepper
3/4 cup extra-virgin olive oil, for brushing
1 pound phyllo dough, defrosted in the refrigerator if frozen

Remove the ribs and stems from the greens. Wash in a large sink full of cold water, agitating vigorously to encourage any sand to fall to the bottom. If the water looks dirty, wash again. The water should look clear when the greens are clean. Drain well.

Pour 1 cup of water into a large skillet and bring to a boil. Add the greens, turning once or twice, cooking just long enough to wilt, about 2 minutes. Drain in a colander, run under cold water to set the color, and when cool enough to handle, squeeze out as much water as possible. Chop the greens coarsely, then combine with the dill, parsley, mint, both cheeses, eggs, semolina, and pepper to taste.

Preheat the oven to 400°F. Brush a large shallow cake pan, preferably one that is 12-inches in diameter, lightly with olive oil.

Trim the phyllo leaves to a square, discarding the remainder. Layer the pan with 8 sheets of phyllo, brushing each layer lightly with olive oil and cris-crossing the sheets each time so they cover the sides of the pan and overlap the edge by several inches. Spread the filling in an even layer over the pastry, then cover with another layer of phyllo leaves, again making an eight-deep layer of overlapping leaves, brushing each layer lightly with olive oil.

Trim the overhanging edges flush with the edge using scissors. Fold the overlapping dough edges over the dough and roll up at the edges to form a tightly raised edge. Bush the pie again with olive oil. Using a French baker's lame, a single-edged razor, or a box cutter, lightly score the top in large diamond shapes.

Bake the pie on the bottom shelf of the oven for 30 minutes, then reduce the oven temperature to 350°F and continue baking for 30 minutes longer or until the pastry is golden and crispy. Remove from the oven and cool for about 10 minutes before cutting.

Learn more: How to contribute your favorite farmers' market recipe

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