The beloved spanakopita appetizer undergoes a delightful transformation in our latest pie recipe, maintaining the traditional crunchy phyllo crust but introducing a more diverse and robust filling. Store-bought phylo dough proves to be a convenient choice for crust, creating a staple that’s filled with an abundance of greens and flavorful cheese. It results in a blend of creaminess and richness from the eggs, feta, and provolone cheeses, paired with a dusting of warmth from the nutmeg and the brightness of freshly squeezed lemon juice.

Whereas the typical spanakopita includes spinach as the green of choice, this recipe gives you the flexibility to use any tender greens and herbs at your disposal. It's a great opportunity to breathe new life into leftover greens or fully utilize those extras from your garden bounty.

The quintessential spanakopita ingredients of phyllo dough, spinach, feta, onion, eggs, herbs-which often are a blend of oregano, dill and parsley-and lemon remain true in this recipe. Some variants often throw in grains such as rice or tarhana to soak up the spinach's moisture.

For our green blend, we opted for a blend of slightly bitter watercress, spicy arugula and the staple spinach, all yielding quick-cooking tender stems. An interesting tip for those conscious about waste, the thinly sliced stems can be added to the pot along with the onions. A 15-ounce package of frozen spinach also serves as a perfect alternative.

It's crucial to drain out as much water possible from the cooked greens to prevent a soggy spanakopita. The feta cheese should be crumbled into bigger pieces for a nice, cheesy presence throughout the greens mixture. Maintain the phyllo's moisture by covering it with a very slightly dampened paper towel. For easier serving, portions can be scored onto the phyllo before baking.

This recipe allows you to customize it with the cheeses and aromatics you have on hand. Trade in the provolone for another good melting cheese such as fontina or mozzarella, or switch the onions for leeks. To give the spinach filling a spicy twist, consider adding fresh hot green chiles or crushed red pepper.

The concoction yields leftovers that can be wrapped in foil, refrigerated and still remain tasty for about three days. For effective reheating, warm leftovers in an oven preheated to 350°F.

This new take on spanakopita, packed with a variety of greens and cheese, is your springtime comfort food. Whether using ingredients fresh from your garden or those lingering in your refrigerator, this recipe provides a delicious vehicle for your creativity in the kitchen.