The mighty trio of swiss chard, baby kale and spinach are rolled up in flaky phyllo with feta and cottage cheeses, then topped with seeds and minced onion. A powerhouse of flavors in this yummy appetizer.
1 roll Athens® Phyllo Dough (9×14”), thawed
1/2 stick unsalted butter, melted
1/3 cup olive oil
2 green onions, chopped (white and green parts)
1 leek, chopped (white and light green parts)
3 tablespoons dill, chopped
3 1/2 cups baby spinach, chopped
3 cups baby kale, chopped
3 cups swiss chard, chopped
2 cloves garlic, minced
2 eggs, beaten
1 teaspoon lemon juice
8 ounces feta, crumbled
1/2 cup cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/2 teaspoon minced dried onion
Thaw one roll of phyllo following thawing instructions on the package. Preheat oven to 350ºF.
In a small bowl combine melted butter and olive oil. Heat 2 tablespoons butter mixture in a large sauté pan. Add green onions, leek and dill cooking over medium high heat 4-5 minutes or until soft and almost transparent. Add spinach, kale and swiss chard a bit at a time as it cooks down, approximately 3 minutes. Mix in garlic and cook for an additional minute. Remove from heat and drain off any excess liquid. Set aside to cool.
In a large bowl, mix together eggs, lemon juice, feta, cottage cheese, salt and pepper. Fold in spinach mixture. In a small bowl combine sesame seeds, poppy seeds and minced dry onion.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface with short side near you. Very lightly dab/brush with butter mixture. Fold up about three inches of phyllo. Place 1 tablespoon filling in center of folded up section. Lift bottom of dough and fold up over filling gently rolling once. Fold 3″ in on both sides of phyllo over and toward center. Continue to roll to the end. The finished roll should be approximately 3″ long. Place seam side down on a baking tray. Brush with butter mixture. Repeat process with remaining phyllo. Leave about 1/2″ space between rolls. Lightly sprinkle seed mixture over rolls. Bake 20-25 minutes or until golden brown.
Serving size: 1 roll (43g), Amount per serving: Calories 80, Total Fat – 5g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 150mg, Dietary Fiber – 1g, Total Carbohydrate – 6g, Total Sugars – 1g, Protein – 3g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium 2%