Mustard Green And Fontina Filo Pie

• 2 pounds mustard greens*, thick ribs removed, chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• About 1/4 cup melted unsalted butter
• 6 sheets thawed frozen filo dough, cut into 7 1/2-in. squares (to make 12)
• 1/2 pound fontina cheese (preferably Italian), shredded

1. Cook greens in batches in a large pot of boiling water until tender, 1 to 2 minutes, and transfer batches to a bowl of ice water.
2. Preheat oven to 375u0b0. Drain greens and squeeze as dry as possible. In a bowl, stir greens with oil, salt, and pepper.
3. Butter an 8-in. square baking pan and lay 1 filo square in bottom. Brush lightly with butter and top with 5 more squares, buttering each. Top with greens, then cheese. Repeat filo layering and buttering with remaining sheets, then cut through all the layers into 9 pieces. Bake until golden and crisp, about 55 minutes.
4. *Or use 3 bags (10 oz. each) chopped mustard greens; they'll be slightly chewier, since the ribs are included.

mustard greens, extravirgin olive oil, kosher salt, pepper, butter, dough, fontina cheese

Taken from www.myrecipes.com/recipe/mustard-green-fontina-filo-pie (may not work)