Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 9

How to Make It

Step 1
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.

Step 2
2

Preheat oven to 375°. Drain greens and squeeze as dry as possible. In a bowl, stir greens with oil, salt, and pepper.

Step 3
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.

Step 4
4

*Or use 3 bags (10 oz. each) chopped mustard greens; they'll be slightly chewier, since the ribs are included.

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

Step 1
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.

Step 2
2

Preheat oven to 375°. Drain greens and squeeze as dry as possible. In a bowl, stir greens with oil, salt, and pepper.

Step 3
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.

Step 4
4

*Or use 3 bags (10 oz. each) chopped mustard greens; they'll be slightly chewier, since the ribs are included.

Mustard Green and Fontina Filo Pie