Greens In Phyllo Food

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.