2 tablespoons butter or oil for frying

6 cups packed chopped greens (washed, mixture of milder greens with spicy or bitter greens)

1 package phyllo dough, thawed

1 cup oil or melted butter for brushing phyllo

6 ounces feta cheese, crumbled

1 egg

Aromatic herbs to add for flavor (like oregano, fennel, garlic, scallions and parsley)

Salt and pepper to taste


Preheat oven to 350°F.

  1. Heat oil or butter in large pan.  Add greens and cover, cooking till wilted. Cook stirring occasionally till greens are tender. 
  2. Remove from heat and set aside to cool a little. Squeeze out any excessive moisture.
  3. Lightly brush a sheet of phyllo with oil or melted butter.  Stack another sheet on top and brush again. Repeat until you have four sheets of Phyllo in a buttered stack.
  4. Cut the stack in thirds lengthwise.
  5. Mix crumbled cheese, egg and herbs into the cooled greens mixture to make filling.
  6. Spoon 2 tablespoons of filling onto the end of a phyllo strip.  Fold the filling into the strip into triangles like you would fold a flag. Continue until all filling is used.
  7. Lay triangles out onto a cookie sheet.  Butter the tops of each triangle.
  8. Bake 15-20 minutes or until golden brown.
Seattle Tilth
Melany Vorass