Mustard Green and Fontina Filo Pie

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

Step 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

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

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 219Calories from Fat 63

% Daily Value *
Total Fat 15g24%

Saturated Fat 8.5g43%
Cholesterol 43mg15%
Sodium 394mg17%
Total Carbohydrate 12g4%

Dietary Fiber 3.4g14%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mustard Green and Fontina Filo Pie