Winter-Greens Turnovers

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bunch Swiss chard (ribs and stems discarded), coarsely chopped
• 1 bunch dandelion greens (stems discarded), chopped
• 1/2 cup grated parmesan
• 1/4 cup whole-milk ricotta
• 1 egg
• 1/2 teaspoon each salt and freshly ground black pepper
• 1/2 cup butter
• 7 sheets phyllo, thawed

1. Heat a large frying pan over medium-high heat; add olive oil. Add onion and cook, stirring, until translucent, about 3 minutes. Add garlic and cook 2 minutes more.
2. Add Swiss chard and dandelion greens to pan in large handfuls and cook, stirring, until any liquid is evaporated. Transfer mixture to a medium bowl and stir in parmesan, ricotta, egg, salt, and pepper.
3. Preheat oven to 350u0b0. Melt butter in a small saucepan. Unroll phyllo and cover with a moist towel. Working with 1 sheet of phyllo at a time, arrange sheet so a short side is facing you. Cut sheet lengthwise into three even strips and brush each strip liberally with butter. Place a heaping tbsp. of greens at the bottom of each strip of phyllo, slightly off center. Fold the dough to make a triangle, then continue folding and turning (like you are folding a flag) to make the turnover. Brush top with butter and put on a baking sheet. Repeat with remaining phyllo, greens, and butter. Bake finished turnovers until puffed and brown, about 30 minutes. Serve hot.
4. Note: Nutritional analysis is per turnover.

olive oil, onion, garlic, swiss chard, dandelion, parmesan, wholemilk ricotta, egg, salt, butter, phyllo

Taken from www.myrecipes.com/recipe/winter-greens-turnovers (may not work)