Jamaican Greens-Stuffed Patties

• 1/2 each green, red and yellow bell pepper, chopped
• 5 scallions, coarsely chopped
• 4 garlic cloves, crushed
• 1 medium onion, coarsely chopped
• 1 Scotch bonnet or habanero chile, stemmed and halved
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• 2 pounds Swiss chard, stems removed and leaves coarsely chopped (21 lightly packed cups)
• 4 ounces cream cheese, softened
• 30 sheets phyllo dough, from 2 packages (see Note)
• 1 stick unsalted butter, melted
• 1 large egg, beaten with 1 tablespoon water

1. In a food processor, combine the bell peppers with the chopped scallions, garlic, onion and Scotch bonnet.
2. Pulse until very finely chopped.
3. In a large, deep skillet, heat the olive oil until shimmering.
4. Add the chopped vegetable mixture and a generous pinch each of salt and pepper.
5. Cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 8 minutes.
6. Stir in one-third of the Swiss chard at a time; cover and cook over moderate heat until the greens are tender and any liquid has evaporated, about 5 minutes per batch.
7. Remove from the heat and stir in the cream cheese until incorporated.
8. Season the filling with salt and pepper.
9. Scrape the filling into a bowl and let cool completely, then refrigerate until chilled, about 30 minutes.
10. Preheat the oven to 350.
11. Line 2 baking sheets with parchment paper.
12. Lay 1 sheet of the phyllo on a work surface with a long side facing you.
13. Lightly brush the phyllo with melted butter and lay another sheet on top.
14. Repeat the brushing and stacking until you have a stack of 5 buttered sheets.
15. Using a sharp knife, cut the phyllo crosswise into four 4-by-12-inch strips.
16. Cover the remaining phyllo with a damp towel.
17. Spoon 2 tablespoons of the filling in a corner of 1 phyllo strip, 1/2 inch from the top; fold the opposite corner over the filling to form a triangle.
18. Continue folding the triangle down and over itself until you reach the end of the strip.
19. Transfer the patty to a prepared baking sheet and brush with melted butter.
20. Repeat Steps 3 and 4 with the remaining phyllo dough and filling.
21. Brush the patties with the egg wash.
22. Using a paring knife, make slits 1/2 inch apart across the top of each patty; be careful not to cut through to the filling.
23. Bake for about 25 minutes, until browned, shifting the pans halfway through baking.
24. Let cool for 5 minutes before serving.

green, scallions, garlic, onion, scotch, extravirgin olive oil, kosher salt, pepper, swiss chard, cream cheese, phyllo, unsalted butter, egg

Taken from www.foodandwine.com/recipes/jamaican-greens-stuffed-patties (may not work)