Mustard Green and Fontina Filo Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds mustard greens*, thick ribs removed, chopped |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
about 1/4 cup melted unsalted butter |
6 sheets thawed frozen filo dough, cut into 7 1/2-in. squares (to make 12) |
1/2 pound fontina cheese (preferably italian), shredded |
Directions:
1. Cook greens in batches in a large pot of boiling water until tender, 1 to 2 minutes, and transfer batches to a bowl of ice water.
2. Preheat oven to 375°. Drain greens and squeeze as dry as possible. In a bowl, stir greens with oil, salt, and pepper.
3. Butter an 8-in. square baking pan and lay 1 filo square in bottom. Brush lightly with butter and top with 5 more squares, buttering each. Top with greens, then cheese. Repeat filo layering and buttering with remaining sheets, then cut through all the layers into 9 pieces. Bake until golden and crisp, about 55 minutes.
4. *Or use 3 bags (10 oz. each) chopped mustard greens; they'll be slightly chewier, since the ribs are included.
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