(see below for the 'sometimes I add' section)
Preheat your oven to approx. 200C
Wash your greens well before wilting them down. Place them in a steamer or a saucepan or frying pan over a very low heat and turn them regularly. Don't over cook and kill the nutrients - you just want the crunch to go and the leaves to release their water. They need to be a lovely green. If they're borderline black you've taken them too far.
Let cool in a strainer before squeezing as much liquid out as you can (Keep the liquid. You can add it to a smoothie, save it for stock or give it to a plant if you don't want to drink it.)
Line a pie tray (about the size of a medium dinner plate) with puff pastry.
Beat the eggs with a fork until combined, then crumble in the feta (I like to leave a few chunks for the yum factor). Add milk and the squeezed and drained greens. Mix well.
Pour into the pastry. Roll the edges and wash with egg (I use what is left in the shells) or milk.
Cook for about 10 mins at 200 degC then reduce heat to about 180 degC for about 30 mins or until set.
Eat hot or cold.
Sometimes I add..