A crisp topping of phyllo ribbons gives way to a creamy filling in this twist on Greek spanakopita. Peppery mustard greens stand in for the usual spinach; goat cheese and yogurt take the place of traditional feta cheese and instead of the time-intensive layering and brushing of phyllo with olive oil or butter, pastry sheets are simply cut into strips and lightly sprayed with olive oil cooking spray before baking.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion (1 medium)
- 2 cloves garlic, minced
- ¼ teaspoon mustard seeds
- 10 cups torn mustard greens (1½ bunches)
- 10 cups torn Swiss chard (2 bunches)
- 1½ cups plain Greek yogurt
- 1½ cups crumbled goat cheese (6 ounces)
- 2 egg yolks, lightly beaten
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- Salt and ground black pepper
- 10 sheets frozen phyllo dough (14×9-inch sheets), thawed and thinly sliced crosswise (4 ounces)
- Nonstick olive oil cooking spray
How to Make It
- Preheat oven to 375°F. In a very large skillet heat oil over medium heat. Add onion, garlic, and mustard seeds. Cook about 6 minutes or until onion is tender.
- Working in batches, stir in handfuls of mustard greens and chard (adding more greens as there becomes room in the pan). Cook until greens are wilted and tender (about 5 minutes). Transfer greens mixture to a colander. Press greens with a wooden spoon to remove excess liquid.
- Transfer greens to a large bowl. Stir in yogurt, goat cheese, egg yolks, nutmeg, and cayenne pepper. Season with salt and pepper. Transfer greens mixture to a 2-quart square baking dish.
- On a large sheet of waxed paper spread the phyllo strips in a single layer. Coat with cooking spray; toss to coat evenly. Pile phyllo strips on top of mustard greens mixture. Bake for 30 to 35 minutes or until topping is golden brown.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 314 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Trans Fat 0.0 g |
Cholesterol 95 mg 32% |
Sodium 396 mg 7% |
carbohydrates 24 g 18% |
Dietary Fiber 5 g 13% |
Protein 21 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
