Filo dough tends to make me crazy; it's a bit tedious to work with but once in a while I'll break it out for special occassions. People's Co-op carries an organic filo, which is nice because I don't have the talent to make such thin sheets of dough from scratch.
1 cup or so of extra virgin olive oil
1-3 fennel bulbs - Suzie's has them but they are small (leaves and stalks removed), diced
3 medium leeks, julienned
1 tablespoon garlic, minced
1 medium bunch kale, sliced
1 medium bunch mustard greens, sliced
1 medium bunch chard, sliced
1 tsp fennel seed, toasted, freshly ground
freshly ground black pepper
¼ cup fresh mint, chopped
½ cup pine nuts, toasted
½ package filo dough
In a large skillet, heat 2 tablespoons of oil over medium heat. Add fennel and fennel seed; cook until tender, about 3 minutes. Add green onion/leeks and garlic; cook for 2 more minutes. Add greens; cook until wilted, 2-3 minutes. Remove from heat; season with salt and pepper to taste. Stir in mint and pine nuts.
Lay 1 sheet of filo dough on flat work surface. Brush half with oil (the long half), fold in half (the long way) and brush top with oil. Place ¼ cup of green filling at one end of phyllo and roll up into a cigar shape. Place roll on parchement-lined baking sheet. Repeat ad nauseum (just kidding).
Brush rolls with oil. Bake at 375º until golden brown, 20-25 minutes. Oh-so-pretty.