PHYLLO PIE WITH KALE AND COLLARD GREENS

Extra-virgin olive oil is excellent for any preparation, from cold to hot. Phyllo dough comes in different thicknesses. The thicker one, sometimes called “country style,” is easier to handle. Serve this pie as an entree, with a scoop of thick Greek yogurt and a tomato salad.

1 cup extra-virgin olive oil, divided, plus more for preparing baking pan

1 pound collard greens, tough stems removed and discarded (or reserved or another use), chopped

1 pound kale, tough stems removed and discarded (or reserved or another use), chopped

1 small fennel bulb, quartered and thinly shaved, stems and fronds chopped

12 scallions, chopped

Salt and freshly ground black

pepper, to taste

2 cups fresh dill, coarsely chopped 1 ½ cup flat-leaf parsley, coarsely

chopped

½ cup fresh mint, chopped

1 cup ricotta

1 cup feta, coarsely crumbled 3 eggs, beaten

3/4 pound phyllo dough, thawed if frozen

Preheat the oven to 400 degrees and lightly brush a large rectangular baking pan (about 15 by 10 inches) with olive oil.

First, prepare the filling: In a stockpot, heat 6 tablespoons olive oil over medium heat. Add the collard greens and cook a few minutes, stirring often, until the greens start to wilt. Add the kale and cook, stirring, for 3-4 minutes, until the kale is wilted. Add the fennel, scallions, and salt and pepper to taste and continue to cook 3-4 minutes, until the vegetables are well mixed. Remove from the heat. Add the dill, parsley, mint, ricotta, feta and eggs to the stockpot, and mix ingredients together with a fork. Taste and adjust seasoning as necessary. Set filling aside.

Unwrap the phyllo and divide the sheets into two equal portions and set each stack on a cutting board. Cover each stack with a damp, clean tea towel to keep the sheets from drying out. Pour the remaining olive oil in a small bowl. Working with the first stack of phyllo, take one sheet and use it to line the prepared baking pan, gently pressing the phyllo into the sides of the pan. Let the edges hang over the sides of the pan. Brush the sheet lightly with oil. Take another sheet from the stack and lay it atop the first phyllo sheet in the pan, again letting the edges hang over the sides of the pan and brushing the top of the sheet with oil. Repeat until you have used all the sheets from the first stack of phyllo. (The remaining phyllo sheets will be used to cover the filling).

Spoon the filling over the phyllo and use a spatula to gently spread it evenly in the pan. Carefully fold the edges of overhanging dough over the filling and brush with oil.

Use the remaining stack of phyllo to cover the filling, laying one sheet at a time over the filling, letting the edges hang over the side of the pan and brushing each sheet with oil. Carefully ease your fingers down the sides of the pan and tuck the overhanging dough into the bottom of the pan to seal the filling. Brush the top sheet with oil. With a sharp knife, score the top 2 sheets of phyllo into rectangles for serving. Bake 15 minutes. Decrease the oven temperature to 375 degrees. Brush the top of the pie with additional oil. Bake 25-35 minutes, until golden brown.

When the pie is cooked, cut through the score marks to the bottom of the pan. Serve hot, warm or at room temperature. Serves 8 to 10. Per serving, based on 8: 558 calories (percent of calories from fat, 66), 19 grams protein, 34 grams carbohydrates, 6 grams fiber, 41 grams fat (10 grams saturated), 100 milligrams cholesterol, 429 milligrams sodium.