Greek Phyllo Pie With Garlicky Greens And Feta

Name: Greek Phyllo Pie With Garlicky Greens And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 11 cups chopped kale (about 1 pound); 10 cup chopped Swiss chard (about 1 1/2 pounds); 1 tablespoon olive oil, divided; 2 cups chopped onion; 1 cup chopped fennel bulb; 2/3 cup hot cooked long-grain rice; 1 to 2 tablespoons chopped fresh or 1 teaspoon dried mint; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground red pepper; 4 garlic cloves, minced; 3 large egg whites; 1 (12-ounce) carton 1% low-fat cottage cheese; 1 (4-ounce) package crumbled feta cheese; 11 sheets frozen phyllo dough, thawed; Cooking spray

Servings: persons

2 cups water
11 cups chopped kale (about 1 pound)
10 cup chopped Swiss chard (about 1 1/2 pounds)
1 tablespoon olive oil, divided
2 cups chopped onion
1 cup chopped fennel bulb
2/3 cup hot cooked long-grain rice
1 to 2 tablespoons chopped fresh or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 garlic cloves, minced
3 large egg whites
1 (12-ounce) carton 1% low-fat cottage cheese
1 (4-ounce) package crumbled feta cheese
11 sheets frozen phyllo dough, thawed
Cooking spray

1
Bring 2 cups water to a boil in a Dutch oven. Add kale; cover and cook 4 minutes. Stir in Swiss chard; cover and cook 3 minutes. Drain well, and cool. Place greens on paper towels, and squeeze until barely moist. Place greens in a large bowl; set aside.
2
Heat 2 teaspoons olive oil in pan over medium heat. Add onion and fennel; saute 10 minutes or until soft. Stir onion mixture, rice, and next 8 ingredients (rice through feta) into greens. Set aside.
3
Preheat oven to 350u00b0.
4
Gently press 1 sheet of phyllo into an 11-inch round removable-bottom tart pan coated with cooking spray, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place second sheet of phyllo over first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 5 sheets of phyllo and cooking spray, pressing sheets down into pan. Spoon greens mixture over phyllo in pan. Cover greens mixture with 1 sheet of phyllo, continuing crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 sheets of phyllo and cooking spray. Cover with remaining sheet of phyllo. Fold in edges of phyllo to fit pan and form a rim. Brush with 1 teaspoon oil. Cut 5 slits in top of dough to allow steam to escape. Bake at 350u00b0 for 50 minutes or until golden brown. Let stand for 5 minutes.
5
Note: If you can find packages of fresh phyllo dough, the delicate sheets will be easier to work with (they separate more readily) than the frozen variety. Look for fresh phyllo dough in ethnic markets or specialty-food shops.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups water, 11 cups chopped kale (about 1 pound), 10 cup chopped Swiss chard (about 1 1/2 pounds), 1 tablespoon olive oil, divided, and more.

Yes, Greek Phyllo Pie With Garlicky Greens And Feta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!