Adjust the oven rack to the lower-middle position and heat to 400F. Brush a 10-inch skillet (or 9-inch deep dish pie plate) generously with olive oil and set on a sheet tray.

In a large bowl, combine greens, herbs, lemon juice, salt, and pepper.

Add oil, scallions, garlic (and chopped swiss chard stems if you’ve got ‘em), and a big pinch of salt to a medium pot and cook over medium heat, stirring until wilted, about 4 minutes. Scrape over the bowl of greens.

Toss with a spoon to distribute the hot ingredients, then use your hands to mix and massage the greens until darkened, wilted, and silky, about 3 minutes. Taste and add more salt and pepper if needed.

Add the couscous (or bulgur) and egg and mix until evenly combined. Add the feta and gently toss until evenly distributed.

Unroll the thawed phyllo. Working with 1 sheet at a time, lay in the skillet (or pie pan) with the excess draping over the rim and drizzle generously with olive oil. Repeat until you have a total of 8 sheets of phyllo lining the pan.

Add the filling, gently pressing it down into one even layer. Fold over the phyllo overhang then drape the last 4 sheets on top, scrunching them to cover the top. Drizzle with olive oil, then use a sharp serrated knife to cut into portions.

Bake until the top is browned and crispy, about 45 minutes. Cool for at least 15 minutes before serving. Slice again with a sharp serrated knife. Eat hot, cold, or at room temperature. Store leftovers tightly wrapped in the fridge for up to 4 days.