Greek Phyllo Pie With Garlicky Greens and Feta

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Greek Phyllo Pie With Garlicky Greens and Feta

 

Recipe By : Cooking Light April 2000

 

2 cups water

11 cups chopped kale (about 1 pound)

10 cups 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 carton 1% low-fat cottage cheese (12 oz)

1 package crumbled feta cheese ( 4 oz)

11 sheets frozen phyllo dough -- thawed

cooking spray

 

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.

 

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.

 

Preheat oven to 350 F.

 

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 one sheet of phyllo dough,

continuing risscross 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 350 F for 50 minutes or until golden brown.

 

Let stand for 5 minutes.

 

Yield: 10 servings (serving size: 1 wedge).

 

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.

 

Source: Cooking Light April 2000, page 198