Greens In Phyllo

Ingredients

• 2 bunches fresh young kale or mustard greens, about 1 pound
• 1 clove garlic, peeled and minced
• ¼ cup pine nuts
• 3 tablespoons olive oil
• 1 medium onion, peeled and finely diced
• 1 medium red bell pepper, cored and finely diced
• ¼ cup dry white wine
• ¼ teaspoon dried rosemary
• ⅛ teaspoon cayenne
• 1 ½ cups grated Gruyere cheese
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 egg
• 1 ½ cups (3 sticks) unsalted butter, melted
• ½ of a 1-pound package of phyllo dough, thawed

• Nutritional Information

  • Nutritional analysis per serving (60 servings)

    97 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 19 milligrams cholesterol; 77 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 dozen

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.)
7. 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.

1 hour