To me, the phyllo crust wasn't very good...Maybe cooking spray just doesn't cut it in place of butter. ;) The inside was yummy, though!
As a greek, I can say that this is a very good recipe for hortopita. I use the same amount of mustard greens and spinach and also add a couple of chopped leeks. To avoid phyllo sogginess, let the spinach/greens mixture cool off a bit. It's the heat of the mixture that makes the phyllo soggy.
This had great flavor! My only improvement would be to increase the amount of greens to phyllo ratio.
The filling was delicious, though the pastry at the bottom was soggy. Maybe I could have squeezed out more water from the spinach/mustard greens? Next time, I'll add a tablespoon or 2 of farina to absorb the moisture (without adding any flavor)....perhaps that will take care of sogginess.
We all really liked this, even the kids. The only bad thing was that it didn't feed all of us (2 adults, 5 small kids), even with the recipe doubled. A grassy Sauvignon Blanc would have been perfect with this!