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Mustard Green and Fontina Filo Pie

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 2 hrs
Yield Serves 9


  • 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

Nutrition Information

  • calories 219
  • caloriesfromfat 63 %
  • protein 10 g
  • fat 15 g
  • satfat 8.5 g
  • carbohydrate 12 g
  • fiber 3.4 g
  • sodium 394 mg
  • cholesterol 43 mg

How to Make It

  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.

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

  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.

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