Phyllo dough has the magical power of turning a simple dish into a sensation. Make small triangles to serve as an appetizer or side dish, or larger pockets to make into a main dish. I’ve yet to find or make gluten-free phyllo, but this recipe is equally delicious stuffed in puffed mochi or served over sweet brown rice.
• 2 tablespoons grapeseed oil
• 4 garlic cloves, minced
• 1 large red onion, diced
• 20 shiitake mushroom caps, thinly sliced
• 2 tablespoons mirin
• 4 cups chopped bitter leafy greens (collards, kale, mustard greensor dandelion greens)
• Sea salt and freshly ground black pepper
• 1 package phyllo dough (at least 9 sheets)
• Extra virgin olive oil
1. In a large saute pan over medium heat, saute garlic and onion in grapeseed oil until soft. Add mushrooms and saute 5 minutes. Stir in mirin and greens, cover and cook 5 minutes or until greens wilt and turn bright green. Season with salt and pepper to taste and set aside to cool.
2. Preheat oven to 350 degrees. Defrost phyllo according to directions on package. On dry surface, lay out 2 sheets of phyllo — one on top of the other. Brush or spray lightly with olive oil, top with one more sheet of phyllo and again brush or spray with oil. Cut sheets from top to bottom into 4 strips.
3. Gently scoop out filling, draining excess liquid from each scoop, and place along edge of phyllo closest to you at the bottom of each strip. Fold bottom corner up and over greens to opposite edge and continue folding, as you would fold up a flag, until you reach the top of each strip. Continue making pockets until all greens are used up. Gently place pockets on parchment-lined cookie sheet, brush or spray lightly with olive oil and bake 25 minutes or until dough is golden brown.
Find more Winter recipes: Eating in Season for Winter.
Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters and published by Sterling Epicure, 2012.