October 20, 2008


This recipe is a great way to use up a backlog of greens, as it requires a few
bunches. You can vary this recipe according to your own taste. Add in
things like cooked ground beef, chopped nuts, hard-boiled eggs or even
raisins. If you don’t eat cheese leave it out or substitute crumbled tofu.

I use pre-made puff pasty sheets because phyllo can be really fussy.
If phyllo is all you can find, just follow the direction on the package for assembly.
This filling is also great in a pastry crust, either baked in a pie tin or
made into individual hand held pastries.

2 large bunches greens, cleaned and roughly chopped
1 onion, sliced
1 tablespoon olive oil
1 handful feta cheese
About 1/4 teaspoon grated nutmeg
Salt and pepper to taste
2 puff pastry sheets, thawed

In a large skillet, cook onion in oil, over medium high heat.
Cook until onion begins to brown then add greens and nutmeg.
Stir well and cover, cooking for a few minutes until greens are
wilted. Add salt and pepper to taste then transfer mixture to a
colander to drain.

Prepare puff pastry by lining a large rectangular baking dish
with one sheet. Squeeze greens filling to remove excess moisture
then mix in feta and any other additions. Spread filling over
pastry sheet. Top with another pastry sheet, tucking pastry down
around the edges. Bake according to direction on pastry box.

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