Greens In Phyllo Recipes

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GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS



Greek-Style Dinner Pie With Leftover Greens image

Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!

Provided by Andrew Scrivani

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus additional as needed
1 medium to large red onion, finely chopped
salt
2 large garlic cloves, minced
8 ounces raw greens (such as spinach, chard, collard or kale), cut into ribbons, or 2 cups cooked greens
1/4 cup finely chopped flat-leaf parsley
1/3 cup finely chopped fresh dill
Freshly ground black pepper
3 large eggs
5 ounces feta cheese, crumbled
12 sheets (about 8 ounces) phyllo dough
4 to 6 tablespoons unsalted butter, melted

Steps:

  • In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
  • If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
  • Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
  • Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
  • Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
  • Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams

GREENS IN PHYLLO



Greens In Phyllo image

Provided by Regina Schrambling

Categories     side dish

Time 1h

Yield 5 dozen

Number Of Ingredients 15

2 bunches fresh young kale or mustard greens, about 1 pound
1 clove garlic, peeled and minced
1/4 cup pine nuts
3 tablespoons olive oil
1 medium onion, peeled and finely diced
1 medium red bell pepper, cored and finely diced
1/4 cup dry white wine
1/4 teaspoon dried rosemary
1/8 teaspoon cayenne
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 egg
1 1/2 cups (3 sticks) unsalted butter, melted
1/2 of a 1-pound package of phyllo dough, thawed

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

GREEK BEET AND BEET GREENS PIE



Greek Beet and Beet Greens Pie image

I've made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble. If you are gluten-free and can't use phyllo, you can make this as a crustless gratin.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h40m

Yield Serves 6 to 8

Number Of Ingredients 13

6 medium or 4 large beets, roasted
2 generous bunches beet greens (about 3/4 pound), stemmed and washed
1/4 cup extra-virgin olive oil
1 large red or yellow onion, chopped
2 large garlic cloves, minced
Salt and freshly ground pepper to taste
3 eggs
4 ounces / 1 cup feta, crumbled
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint or 1 to 2 tablespoons crumbled dried
1/4 cup chopped fresh dill
1 tablespoon butter
12 sheets phyllo dough

Steps:

  • Roast beets as directed and allow to cool. Slip off skins and slice in rounds.
  • Bring a large pot of water to a boil, salt generously and add beet greens. Blanch 1 minute, remove from water with a skimmer and transfer to a bowl of cold water. Drain and squeeze out excess water, taking greens up by the handful. Chop coarsely.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, 5 to 8 minutes, and add garlic and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and stir in blanched greens and salt and pepper to taste. Stir until ingredients are mixed and remove from heat.
  • Whisk eggs in a large bowl and crumble in feta. Whisk together, then stir in greens and beets. Add chopped fresh parsley, mint and dill. Season to taste with salt and pepper.
  • Preheat oven to 375ºF. Combine butter and remaining 2 tablespoons olive oil in a microwave-safe cup or bowl or in a small saucepan, and heat gently (50 percent power if using microwave) until butter has melted. Lightly brush a 10-inch straight-sided tart pan or cake pan, either ceramic or metal, with butter/oil mix.
  • Lay a sheet of phyllo in the pan, tucking it into the seam, with edges overhanging the rim. Brush phyllo lightly with butter/oil mix and turn the pan slightly, then place another sheet on top, positioning it so the edges overlap another section of the pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so the overhang on the rim of the pan is evenly distributed and covers entire pan.
  • Fill lined pan with beet and greens mix, scraping every last bit into the pan with a spatula, then fold overhanging phyllo edges in over the filling, brushing each one lightly with butter/oil mix. Layer remaining 5 sheets of dough over filling, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges down into the sides of the pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake for 40 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Recrisp crust in a low oven for 10 to 20 minutes if necessary before serving.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 7 grams, TransFat 0 grams

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