phyllo with greens & cheese

I have some ingredients to use up, and what brings things together better than (organic) phyllo dough? Me = very excited. I used to make a chard phyllo thing when my garden was overabundant. I remember a roommate coming home and sniffing, "I don't eat anything green," and I remember they were very tasty - but beyond that, not so much.

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• kale - I have quite a bit left, so I will boil it down and chop it up finely.
• spinach - frozen, thawed. Note, other greens such as chard and beet greens would be phenomenal.
  
• fennel greens, chopped up
• onion (1)
  
• garlic (2 cloves)
  
• ricotta - leftover from bruschette adventures, I was wondering what to do with it (4-6 oz)
  
• feta - picked up today, I'll use some for a good flavor (4 oz)
  
• 1 egg
  
• 1/2 tsp nutmeg - really, just a little bit
• salt and pepper (other things as desired such as lemon juice, mint, other spices, etc.)
  
• phyllo
  

Sweat onion and garlic to soften. Either cook the greens with that or boil greens separately & then drain/chop and then add in. Add fennel greens. Do drain the greens well or it'll be too soupy.

Add the rest of the ingredients (except phyllo) and mix it up. Taste it and see if anything is missing, adjust, etc.

Let it cool (or prepare the day before). The phyllo should thaw in the refrigerator overnight.

There are many tutorials on-line about how to use phyllo dough; I don't remember it ever being a hassle so I just follow the directions on the box. Lay it out, brush some olive oil, cut it in strips, make it triangles. I like a lot of filling and not much phyllo - probably because I've never had the pleasure of fresh phyllo.

Bake at about 350 degrees for about 25 minutes. Also freeze well to be baked later!

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Phyllo is fun, and if I have any left over I will do some little things with apple, thyme, and pecorino cheese. Yum! You can stuff anything in it and enjoy.