Spanikopita Pie

Ingredients

• 6 tablespoons plus 1/2 teaspoon extra-virgin olive oil , divided
• 2 pounds (32 cups) mixed fresh greens and tender stems (such as spinach, arugula, watercress, or coarsely chopped Swiss chard)
• 12 frozen phyllo pastry sheets (9- x 12-inch), thawed (from 1 [1-pound] package) (such as Athens)
• 1 medium-size (11-ounce) yellow onion , chopped (2 cups)
• 6 medium-size garlic cloves , finely chopped (2 tablespoons)
• 3/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)
• 1/8 teaspoon ground nutmeg (optional)
• 2 large (1 1/2-ounce total) scallions , thinly sliced (about 1/3 cup)
• 1/2 cup finely chopped fresh mixed tender herbs (such as dill, mint, chives, or flat-leaf parsley)
• 8 ounces feta cheese in brine , drained, patted dry, and crumbled (about 2 cups)
• 4 ounces provolone cheese , shredded (about 1 cup)

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