Note: This recipe by farmer Emily is an elaborate one, but really worth all the work; save it for a special treat and really enjoy. This will easily use up that big bag (or two) of greens in your fridge. You can use kale, Swiss Chard, salad mix, beet greens, or whatever other cooking greens you might have.
Greens and Feta Phyllo Pie
- 1 roll phyllo pastry thawed
- 1-2 bags cooking greens (large or baby kale, Swiss Chard, spinach, beet/turnip greens, mustard greens, arugula, etc.)
- melted butter for brushing
- 2 cups feta crumbled
- salt to taste
- pepper to taste
- chopped garlic
- fresh or dried herbs as desired
Take roll of phyllo pastry out of the freezer to thaw (or make or buy any other kind of pie crust.)
Wash and coarsely chop the greens, then steam until soft. Note: kale takes about double the cooking time of most other greens.
Once the greens are on the stove, start assembling the pie crust. Keep an eye on the greens so that they do not overcook. Once soft, transfer to a sieve to drain excess water.
Start putting sheets of phyllo in the bottom of a pie pan. Between every couple of sheets, brush some melted butter. If you cut your phyllo sheets to a square with sides that are about the same length as the diameter of your pie dish and rotate each layer a few degrees, you will soon fully cover the sides of the dish. Stop when you have around 15 layers, or when you reach your desired thickness.
In a bowl, crumble about 2 cups of feta and blend it with salt, pepper, garlic, and whatever fresh (or dried) herbs you have on hand.
Spread half of the green in the bottom of the pie.
Spread half of the feta over the greens.
Repeat steps 6 and 7 again with the other half of the greens and feta.
Cover the pie with 6 to 10 more sheets of phyllo, brushing more melted butter between the layers. Tuck the excess pastry on the edges down the side of the pie pan.
Bake for 30-40 minutes at 350 F. Makes 6 to 8 servings, and can be frozen for later.