Sefoukloti Chard Pie (Σεφουκλωτή)

1. 1 Description: Place the chopped chard in a bowl with a bit of salt. Massage it with your hands until it wilts and releases its juices, then squeeze it very well to remove all moisture. In a large bowl, combine the wilted chard with the green onions, parsley, dill, fennel, and raisins. Pour in half the olive oil, and season with pepper and cinnamon.
2. 2 Description: Grease a large round baking tray (siní). Lay 3–4 layers of phyllo on the bottom, brushing each layer generously with olive oil. Spread the green mixture evenly over the phyllo. Top with another 3 layers of phyllo, brushing each with oil. Score the top layers into squares or diamonds with a sharp knife to let steam escape.
3. 3 Description: Bake in a preheated oven at 180°C for about 45–60 minutes until the crust is deep golden brown and "sings" (sounds hollow and crispy) when tapped. Let it cool slightly before slicing. Grandmother's secret: Adding a splash of Raki to the handmade dough creates tiny air bubbles that make the crust exceptionally flaky!