Greens In Phyllo
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2bunches fresh young kale or mustard greens, about 1 pound
- 1clove garlic, peeled and minced
- ¼cup pine nuts
- 3tablespoons olive oil
- 1medium onion, peeled and finely diced
- 1medium red bell pepper, cored and finely diced
- ¼cup dry white wine
- ¼teaspoon dried rosemary
- ⅛teaspoon cayenne
- 1½cups grated Gruyere cheese
- ½cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1egg
- 1½cups (3 sticks) unsalted butter, melted
- ½of a 1-pound package of phyllo dough, thawed
Nutritional analysis per serving (60 servings)
83 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stems and coarse veins off the greens. Rinse the leaves well and spin dry. Chop them finely and set aside with the garlic.
- Step 2
Heat the oven to 300 degrees. Spread the pine nuts on a baking sheet and toast until golden brown, shaking occasionally, about five to seven minutes. Cool and chop coarsely. Set aside. Raise the oven temperature to 375 degrees.
- Step 3
Heat the oil in a large skillet over medium heat. Saute the onion and bell pepper until soft, about five minutes. Raise the heat to medium-high and add the greens, garlic, wine, rosemary and cayenne. Cook, stirring constantly, until the greens are limp and bright green, about five to seven minutes. Transfer to a mixing bowl and cool.
- Step 4
Stir in the Gruyere, Parmesan and pine nuts. Season with salt and pepper to taste. Beat the egg lightly and stir it in. Blend well.
- Step 5
Butter a large sheet of wax paper. Unwrap the phyllo and remove one sheet, keeping the rest covered with a damp dish towel. Lay the sheet over the buttered paper. Brush thickly with more butter. Top with a second sheet and butter again. With a sharp knife, cut the sheets crosswise into eight strips.
- Step 6
Place about a teaspoon of the greens mixture at the bottom of each strip. Fold the strips up flag style to make triangular packets. Place on a buttered baking sheet. Repeat with the remaining phyllo and filling. (Packets can be made to this point and refrigerated until ready to bake.)
- Step 7
When ready to bake, brush the packets with melted butter. Bake them for 20 to 25 minutes, until they are crisp and golden brown. Cool slightly before serving.
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