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1
Trim the stems and coarse veins off the greens.
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2
Rinse the leaves well and spin dry.
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3
Chop them finely and set aside with the garlic.
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4
Heat the oven to 300 degrees.
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5
Spread the pine nuts on a baking sheet and toast until golden brown, shaking occasionally, about five to seven minutes.
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6
Cool and chop coarsely.
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7
Set aside.
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8
Raise the oven temperature to 375 degrees.
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9
Heat the oil in a large skillet over medium heat.
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10
Saute the onion and bell pepper until soft, about five minutes.
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11
Raise the heat to medium-high and add the greens, garlic, wine, rosemary and cayenne.
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12
Cook, stirring constantly, until the greens are limp and bright green, about five to seven minutes.
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13
Transfer to a mixing bowl and cool.
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14
Stir in the Gruyere, Parmesan and pine nuts.
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15
Season with salt and pepper to taste.
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16
Beat the egg lightly and stir it in.
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17
Blend well.
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18
Butter a large sheet of wax paper.
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19
Unwrap the phyllo and remove one sheet, keeping the rest covered with a damp dish towel.
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20
Lay the sheet over the buttered paper.
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21
Brush thickly with more butter.
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22
Top with a second sheet and butter again.
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23
With a sharp knife, cut the sheets crosswise into eight strips.
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24
Place about a teaspoon of the greens mixture at the bottom of each strip.
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25
Fold the strips up flag style to make triangular packets.
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26
Place on a buttered baking sheet.
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27
Repeat with the remaining phyllo and filling.
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28
(Packets can be made to this point and refrigerated until ready to bake.)
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29
When ready to bake, brush the packets with melted butter.
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30
Bake them for 20 to 25 minutes, until they are crisp and golden brown.
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31
Cool slightly before serving.
