Recipe courtesy of Katie Bingham
3 tablespoons extra-virgin olive oil
3 leeks, white and light green parts, chopped and well rinsed
2 garlic cloves, minced
1 pounds fresh hearty greens (Kale, collard, mustard, turnip, radish), rinsed and dried
1/4 teaspoon freshly ground black pepper
1 cups crumbled firm feta cheese, preferably Greek
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh mint
2 large eggs, lightly beaten
1 box frozen phyllo dough, defrosted overnight
2 sticks butter, melted
- Place a large skillet over medium-high heat, add 3 tablespoons of oil.
- Add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes.
- Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more
- Add the pepper.
- Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy.
- Mix together the feta, dill, mint, and eggs.
- Once leeks and spinach are cool fold the ingredients together until well combined.
- Refrigerate over night. Pull phyllo from freezer to defrost in fridge
- Unwrap phyllo dough, cut lengthwise into 4 even strips. Cover with towel to keep from drying.
- Brush butter on 1 strip, top with another strip and brush with butter.
- Place a teaspoon amount of filling and fold into a triangle. Brush the top with butter.
- Bake at 350 till golden brown or freeze for 2 months (if you can keep from eating them for that long!)