Greens In Phyllo Recipes

PHYLLO PIE WITH GREENS

Steps:

• Make the phyllo: In a large bowl, combine flour and salt. Make a well in the center, and add warm water, 1/4 cup olive oil, and vinegar. Using a fork, work flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover, and let rest at room temperature for 30 minutes.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Add mixed greens, and saute until wilted, about 2 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.
• Preheat oven to 350 degrees. Lightly brush a 12 1/2-by-2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. (You should be able to see your hands through the dough.) Transfer dough to a work surface dusted with cornmeal. Repeat rolling-and-rotating process with remaining dough, stacking each on top of the other, dusted with cornmeal.
• Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place filling on top of phyllo, spreading evenly. Drizzle with remaining 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim top and bottom crusts to create a 2-inch border around the perimeter of the loaf. Using a sharp knife, score pie through top and bottom crust in a diamond pattern.
• Transfer to oven, and bake until filling is set and crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS

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.

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.

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.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

Steps:

• Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
• Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
• Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
• Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
• Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.