Greens Tart

Adapted from “Filo Turnovers with Spinach, Feta Cheese, and Rosemary”

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison

This is a savory tart that I had at the Greens Restaurant and fell in love with. It is especially good when it’s greens season and I have more greens than can fit in the refrigerator. The tart can be served as a main dish, side dish, or cut in small squares for appetizers. It’s paired well with potato soup, olives, and roasted peppers. The recipe is easier than it appears and can be prepared in less than a half an hour, plus baking time. (Kathryn Remlinger)

Ingredients:

4 large bunches of Swiss chard—about 2 pounds. (Can substitute kale, spinach or other greens.)

1 tablespoon extra virgin olive oil

1 small red or yellow onion chopped, about ½ cup

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon fresh lemon (can substitute lime zest)

2 tablespoons fresh lemon juice (can substitute lime juice)

1 tablespoon finely chopped fresh rosemary (or cilantro if using lime juice)

4 ounces of crumbled feta cheese, about 1 cup

12 phyllo pastry sheets

¼ cup melted butter or olive oil

½ teaspoon of course kosher salt

1/3 cup toasted and chopped walnut pieces

Directions:

Preheat oven to 375º

Remove pastry sheets from freezer and allow to thaw at room temperature.

Wash greens and leave some water clinging to the leaves.

Coarsely chop greens and stems if using chard or spinach, discard tough stems of kale of other greens. Set chopped greens and stems aside.

In a large sauté pan or skillet over medium heat sauté onion, sea salt, and pepper in 1 tablespoon of olive oil, stirring frequently, until onions are nearly translucent, about 5 minutes. Stir in garlic and sauté for another 2 or 3 minutes, until onions are soft.

In the same pan add chopped greens in batches, stirring in juice, zest, and either rosemary or cilantro. Continue sautéing, stirring frequently until greens are wilted.

Remove pan from heat, stir in crumbled feta, and set aside.

Unroll the pastry sheets, covering with a damp towel to keep them from drying out.

Brush the bottom and sides of a 9x13 baking dish with melted butter or olive oil.

Place one sheet of phyllo on the bottom of the pan, brushing the top of the sheet with butter or olive oil. Repeat with 5 more sheets.

Add sautéed greens and cheese mixture onto the phyllo sheets, spreading evenly.

Layer the last 6 phyllo sheets, brushing the top of each sheet with butter or olive oil.

Sprinkle course kosher salt and walnuts on the top sheet.

Bake at 375º for 20-25 minutes, until the top is golden brown.

Let cool for 10 minutes, then cut.

Serves 6-8 as a main course.