HORTOPITA
Steps:
- Heat 1/4 (roughly) cup of oil in skillet over medium heat. Add scallions and garlic and cook until soft, 3 to 4 minutes. Add chard and herbs, cook, stirring, until tender, about 12 to 15 minutes. Season with salt and pepper. Cool. Stir in feta. Heat oven to 400 degrees. Cut four sheets of pastry into 9 by 13-inch rectangles and bake until golden, 4 to 6 minutes. Grease a 9 by 13-inch pan and layer two 11 by 15 inch sheets, each oiled, in pan. Spread one-third of greens on sheets in pan. Top with two baked sheets and add another third of greens. Top with remaining two baked sheets and top with remaining greens. Cover greens with a 9 by 13 inch sheet of unbaked phyllo, oil, cut vents, top with another sheet and oil it. fold up any edges. Bake 20 minutes, reduce heat to 350 and bake until golden, 18 to 20 minutes. Let cool slightly.
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