If frozen, take phyllo dough out at least one hour before you make your pie.

Take out the bunches of collards and swiss chard, and on a cutting board, cut out all of the stems. Roughly chop the collards and swiss chard leaves into 2-3 inch chunks or squares. It can be roughly cut for sure! Set aside in large bowl or neat your stove top. Add the chopped parsley to this mix of greens.

Use a large skillet and brown the ground pork by heating up 1 tbsp. of olive oil on medium high, adding the ground pork and letting cook all the way though. Remove the pork from the pan and turn it to medium.

Add the diced onion and minced garlic to the pan and sauté for about a minute before slowly beginning to add all of the greens. Fill the pan with greens and stir until they reduce down and create room for more greens. Add more greens and continue to sauté them all until the greens are all added and wilted down. If the greens are sticking to the pan too much, its likely your sausage didn’t create enough fat. Just add a little olive oil to combat this.

Turn heat to medium low, add the water, red wine vinegar, and 3 pinches of Kosher salt, and press all greens down into the water to it can simmer into the liquid. If your pan is fairly wide, you may need to all more water to cover all of the greens. Add a tiny splash of additional vinegar, too, if this is the case. Let simmer for at least 20 minutes.

In a large bowl, crack 2 eggs and whisk together. Add the ricotta and the feta, and mix well. Add the cooked ground sausage and blend in. Set aside until greens are ready.

Pre-heat oven to 350. Get out a 9x9 baking dish and grease the bottom.

When the greens are done, use a slotted spoon and scoop out the greens and add to the ricotta mixture bowl, leaving out as much liquid as possible (some is good, and adds flavor, but you don’t want to water down the insides of the pie). Season with the crushed red pepper, some black pepper, and 4 pinches of Kosher salt, mix well once all are added.

Add 2 tbsp. of olive oil to a small bowl.

Make the pie: cut one full sheet of phyllo dough in half and place in the bottom of the baking dish. Brush with olive oil. Place another half sheet on top of that. Repeat until you have four sheets half sheets of phyllo dough. Let the “extra” dough lay over the edges of the dish.

Scoop out filling mixtures and evenly spread in baking dish.

Lay a half sheet of phyllo dough on top of mixture, and repeat process from the bottom until there’s four half sheets on top, each brushed with olive oil.

Tuck “extra” dough into a little crust along the edges (see photo in scroll above). Brush the top with olive oil.

Bake for 50 minutes, or until the phyllo dough on the top is lightly browned.

Plating: Cut into pieces and top with fresh herbs, like parsley.