Chock full of good-for-you chard, garlic, and green herbs, The New York Times' Recipes for Health shares their spin on the classic Greek spanakopita. A phyllo dough crust offers a delightfully flaky counterpart to this savory pie's rich and creamy interior, but the decadence of this dish doesn't overshadow it's wholesome nature.

Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.

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Photo by Andrew Scrivani for The New York Times