Greens: De-stem all greens,
rinse, spin dry; but keep the various greens separate. In a large
teflon-coated saute pan over medium heat, add about a tablespoon
of olive oil and butter. Wilt cook kale and mustard, transfer to
large mixing bowl. Then add more oil/butter and wilt cook spinach;
add to bowl. Add chopped cilantro, parsley, green and red onion
to mixing bowl.
Cheeses: Crumble dry feta into the bowl
containing the greens. Shred parmesan and jarlberg cheeses. Add
those cheeses and cottage cheese to greens mixture.
Other: Whisk eggs, add nutmeg and garlic to eggs.
Pour into greens mixture. Mix thoroughly.
Phyllo: Dry phyllo sheets will crumble into small
pieces so set up a tray where unused phyllo sheets can remain intact
by sitting under the protection of slightly damp towels.
BUILDING THE PIE: Butter a large (11in. x 15in.)
baking pan. Remove one phyllo sheet from tray, put it in the pan,
quickly recover phyllo tray with towels, and use a pastry brush
to butter sheet in pan. Repeat until 10 or 12 leaves of phyllo
cover the bottom and sides of the pan, buttering between each layer.
Add the greens mixture to the pan and fold the edges of the base
phyllo layers over the top of the greens mix. Repeat the phyllo
layering on top, buttering between each layer. Cut away the excess
phyllo from the edges. Oil/butter the top well. At this stage you
can keep it in the refigerator until you bake it (e.g., overnight).
If you score the top layer of phyllo with a knife before baking,
it will be easier to cut when you are done.
Bake at 350° for 45-60 min in convection
oven or until golden brown.