1½ lbs, mix of beet greens and swiss chard or other dark greens roughly chopped
½ large onion, diced
3 cloves of garlic, minced
½ tsp freshly ground nutmeg
7 oz smoked gouda, shredded
1 tsp salt
½ tsp pepper
1 package of filo dough
1 stick butter, melted
Optional Toppings: flake sea salt, poppy seeds or sesame seeds
Heat olive oil in large pan or soup pot. Add in onions and sauté for 5 minutes. Add in garlic and sauté for another 2 minutes.
Toss in the greens - you may need to work in batches depending on the size of your pan. Sauté greens until completely wilted. Add in salt, pepper and nutmeg. Stir to combine and taste - adjust for seasonings as necessary. Set filling aside to cool.
While filling cools, preheat oven to 375 F. Once filling is completely cools, put about ½ into the bowl of a food processor. Process until filling is finely minced, but not completely pureed - you do not want any large pieces. Repeat with remaining filling.
Place filling into a medium mixing bowl and stir in the gouda and egg. Set aside until ready to use.
To begin rolling the pita, start with one sheet of filo dough. Using a pastry brush, coat entire sheet with a light layer of butter (don't worry if you tear or rip the filo dough). Lay another filo dough sheet on top, and again coat sheet with a light layer of butter. Repeat this step on more time, so there are 3 sheets of filo dough coated in butter.
Spoon about a 1-2" layer of filling along the longer side of the filo dough sheet. Don't over fill, otherwise pita will be hard to roll. Carefully begin to roll the pita like a jelly roll or burrito. Don't worry if pieces rip. End with the seam side down.
Slice in half and lay seam side down on a butter coated sheet tray (cut pita to whatever size will fit into the pan you're using). Repeat steps 5-7 until you've used all the filling or filled up your baking pan/sheet tray.
Use remaining melted butter to brush over the top of the completed pita. Using a sharp pairing knife, make small slits into the pita where you will eventually slice it - this makes slicing much easier after the pita is baked. Sprinkle with flaked sea salt, poppy seeds or sesame seeds if you'd like.
Bake at 375 F for about 60 minutes or until filo dough is golden and crispy. Serve hot with plain yogurt and enjoy!