Ingredients:
2 tablespoons butter
ane lb sliced leeks
ane large bunch Swiss chard, stems also leaves finely chopped (about 2 lb)
ane large bunch mustard greens, stems also leaves finely chopped (about 2 lb)
ane 1/2 teaspoon za'atar
1/2 lb crumbled feta
8-10 sheets of filo (phyllo) dough
1/4 loving loving cup melted butter for the dough
sea salt
freshly seat down nighttime pepper
Directions:
Preheat oven to 350.
In a large skillet, melt the butter also saute the leeks until soft. Meanwhile, steam the greens inwards a large pot of boiling body of water until bright greenish also soft. Drain the leaves also mash dry out out inwards paper towels (or spin out inwards a salad spinner also avoid burning your hands). Add the mixture to the leeks. Saute until practiced combined also all liquid is evaporated. Stir inwards spices. Allow to cool slightly. Stir inwards feta.
Line the bottom also sides of a buttered 10-inch springform pan with 4-5 sheets phyllo dough, buttering between each layer. Fill with vegetable, feta mixture. Top with 4-5 4-5 sheets phyllo dough, buttering between each layer, crimp the edges over the altitude of the pan, brush with butter. Bake xl minutes or until golden brown. Cool on wire rack, unmold. Best served warm or at room temperature; stand upwards for off at to the lowest marking ten minutes prior to cutting for best results.


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