Roughly cut the spinach and chard with your hands.
Mince the leek, onions, hartwort and chervil.
Put them together in a large bowl.
Add the salt, tarhana and mix.
In a blender, beat the katiki cheese, bacon and eggs, until they form a homogeneous mixture.
Add the mixture to the bowl with the greens and stir with your hands.
Press strongly to reduce the volume of the leaves.
Melt the margarine. Smear a baking pan with the margarine and lay one by one 5 Filo Pastry sheets, also smearing them with margarine.
Add the stuffing and cover the pie with another 5 Filo Pastry sheets in the same way.
Twist the edges as tightly as possible to seal the pie well.
Smear the pie with margarine and carve it slightly.
Place the baking pan in the oven, on the bottom rack, and bake for 40 min at 170 °C.