Spanakopita pies with spinach and potatoes

Ingredients:

• 2 small potatoes (about 225 g)
• 1 bunch (about 340 g) spinach (tough stems trimmed)
• 1 bunch (about 450 g) of Swiss chard (stems removed from leaves, stems chopped)
• 1/3 cup olive oil, plus more for greasing
• 1 small onion, chopped
• A pinch of red pepper flakes
• Salt and ground black pepper
• 4 crushed cloves of garlic
• 1 tbsp. (about 110 g) grated Kefalotyri cheese
• 1 cup (about 110 g) crumbled feta cheese
• 1 cup finely chopped fresh mint
• 1/2 cup finely chopped fresh dill
• 1 egg category CO
• 1 teaspoon finely grated lemon zest
• 8 sheets frozen filo pastry (thawed)
• 1/4 cup breadcrumbs

Preparation:

1. Prick the potatoes several times with a fork. Microwave until tender but not fully cooked, 3-5 minutes. Let cool slightly, then peel and finely chop. Transfer to a medium bowl.
   
   Bring a large saucepan of salted water to a boil. Add the spinach and chard and cook until softened, about 3 minutes. Drain, then let cool in a colander, stirring occasionally and pressing gently with a silicone spatula to remove excess liquid.
   
   When the greens are cool enough to handle, transfer them to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop the beets and spinach and add them to the bowl with the potatoes.
2. Heat olive oil in a large skillet over medium-high heat. Add chard stems, onion, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes.
   
   Add the garlic and spinach-beet mixture. Cook, stirring, until combined, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg, and lemon zest. Stir. (You can make the filling up to 1 day in advance; cover and refrigerate until serving.)
3. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Place 1 sheet of phyllo dough on the work surface, long side facing you (cover the remaining sheets with a damp towel).
   
   Lightly brush the dough with olive oil and sprinkle with a little breadcrumbs. Fold it in half like a book, brush it again with olive oil, and sprinkle with more breadcrumbs. Then fold the top in half. Place 1/2 cup of filling in the center and brush the edges with a little water.
4. Bring the two top corners together over the filling and pinch them to create a seam. Repeat with the two bottom corners. Pinch them tightly. Pinch the remaining two edges. Transfer the pie to a baking sheet and brush with olive oil. Cook 8 pie rolls in the same way.
   
   Place the baking sheet with the pies in the oven and bake until golden brown and crispy, 25-30 minutes. Serve warm or at room temperature.