Winter-greens Turnovers

Ingredients

• 0.5 cup butter 
• 1 bunch dandelion greens chopped (stems discarded)
• 1  eggs 
• 3 cloves garlic minced
• 3 tablespoons olive oil 
• 1 medium onion diced
• 0.5 cup parmesan grated
• 7 sheets athens phyllo shells thawed
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup whole-milk ricotta cheese 
• 1 bunch swiss chard coarsely chopped (ribs and stems discarded)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Heat a large frying pan over medium-high heat; add olive oil.
2. Add onion and cook, stirring, until translucent, about 3 minutes.
3. Add garlic and cook 2 minutes more.
4. Add Swiss chard and dandelion greens to pan in large handfuls and cook, stirring, until any liquid is evaporated.
5. Transfer mixture to a medium bowl and stir in parmesan, ricotta, egg, salt, and pepper.
6. Preheat oven to 35
7. 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.
8. Cut sheet lengthwise into three even strips and brush each strip liberally with butter.
9. 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.
10. Brush top with butter and put on a baking sheet. Repeat with remaining phyllo, greens, and butter.
11. Bake finished turnovers until puffed and brown, about 30 minutes.
12. Serve hot.