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1.
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Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes.
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Stir in the rice and 1/2 teaspoon salt to combine.
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Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes.
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Uncover, add the spinach, chard leaves and 3/4 teaspoon salt.
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Cook, stirring, until the greens are wilted, about 3 minutes.
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Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
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2.
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When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
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3.
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Place a large piece of parchment paper on a work surface.
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Lay out one sheet of phyllo and brush all over with some of the melted butter.
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Lay another sheet crosswise on top and brush with butter again.
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Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center.
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Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other.
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Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter.
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Use the last 2 sheets, if necessary, to cover the filling or enclose the circle.
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Brush the outside of the pie with butter.
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4.
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Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes.
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Serve hot or at room temperature with the Tomato Salad on the side.
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Toss the tomatoes with the pepperoncini and the olives in a medium bowl.
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Drizzle with olive oil and season with salt and pepper.
