Greens In Phyllo Recipes
GREENS IN PHYLLO
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
PHYLLO ROLLS WITH WILD GREENS
Steps:
- In a large skillet, heat 1/4 cup oil over medium heat. Add fennel bulb; cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. This should yield 2 cups.
- Preheat oven to 375 degrees. Line a baking sheet with a rack. Spray rack with cooking spray. In a small saucepan, melt together remaining 1/2 cup oil and butter over medium heat. Lay one sheet of phyllo on a clean work surface with the long side parallel to edge of counter. Brush liberally with butter-oil mixture. Top with a second sheet of phyllo. Brush second sheet with butter-oil mixture. Cut in half crosswise. Place about 1/4 cup filling at one end of each half. Fold in sides, and roll up to form an egg-roll shape. Brush with butter-oil mixture, and prick in several spots with a toothpick or the tip of a paring knife. Transfer to prepared baking sheet. Repeat with remaining phyllo and filling.
- Bake until golden brown and filling is heated through, 20 to 25 minutes. Cool briefly before cutting in half on the diagonal. Serve immediately.
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