- 1/2 onion, 3 scallions
- 15 sheets of phyllo pastry
- nutmeg
- 1 egg beaten
- 1 block of feta
- 1 garlic clove
- optional cayanne and sesame toppers
- all ingredients from collard recipe here
First, move over 15 sheets of your filo(phyllo, fillo, whatever – you know what I mean) from freezer to fridge in the morning (~8hrs before go time). Take it out of the fridge ~2 hours before go time and keep it covered in some damp paper towels so it doesn’t dry out.
Let’s begin with collards. Check out recipe here, these will be added soon.
Sauté onion and scallion for a couple of minutes. Squeeze collards so they arent so watery and then add them to the sauteed goodness. Stir. Put aside to cool.
When cooled add in crumbled feta and egg.
Coat your baking dish with olive oil. Layer 2 sheets, and then add a layer of olive oil or butter or a mix, add 2 more phyllo sheets and a layer of oil and one more sheet for good measure. Then dump the goods (collard mixture) in there. Follow the same method of 2 sheets, oil, two sheets and so on until all has been used up. Fold in the sides. Coat the top with oil and sprinkle some sesame and cayanne on top just for fun.
Bake at 325 for 45 minutes. Cover in tin foil if it starts to look a little too dark on top.
Serve with a tasty fresh salad of tomatoes, radish, cucumber and a nice light greek dressing.