Desiree's Recipes
Awesome BBSO Scramble
Brandy Vanilla Cream
Butter Rum Sauce
Chicken Crepes with Garlic & Sour Cream
Cream of Tomato Soup
Five Green Pesto Sauce
Italian Potato Salad
Greens Pie
Honey Lemon Garlic Chicken
Lemon Squares
Sweet Potato Frittata
Thai Sausage Salad
Tiramisu Recipe Compilation (24 recipes plus)
Vanilla Crisps
Vicious Brownies
Vicious Chocolate Cake
My Greens Pie
Spanakopita on steriods ;-)
  • 18 oz of spinach
  • 18 oz of a mix of kale, mustard, cilantro, italian parsley
  • 1 medium red onion, chopped
  • 8-10 green onions, chopped
  • 4 oz feta cheese
  • 2 oz parmesan cheese
  • 4 oz jarlsberg cheese
  • 4 oz cottage cheese
  • 3 eggs
  • 1/8 – 1/4 tsp nutmeg
  • 1 cluster roasted minced garlic
  • Phyllo sheets (refrigerator thawed 24 hours)
  • 8 oz olive oil
  • ½ - 1 lb butter

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.



Last update to this page: 25 May 08. Send comments, questions or suggestions to Desiree McCrorey.