2 cups cooked lamb’s quarters, spinach or chard
1 cup cottage or ricotta cheese
½ cup chopped tarragon, parsley or yellow dock
12 sheets of phyllo pastry (usually found in the freezer aisle of your grocery store)
Olive oil and pastry brush
You will need about 7 cups of uncooked greens to start with…greens really cook down! Preheat your pan over medium heat, rinse leaves and place in sauté pan. Stirring often, cook on medium heat until wilted. Drain in a colander and press or gently hand squeeze as much liquid as possible.
Make sure phyllo dough is thawed and have a clean damp kitchen towel handy. Preheat oven to 375 degrees.
In a bowl, combine cooked greens, cheese, egg, and herbs. Work with 2 sheets of phyllo at a time and keep the others covered with a damp kitchen towel to prevent drying. On a flat work surface, brush 1 sheet with olive oil and place other sheet on top, brushing lightly with olive oil. With a knife, divide sheets in two lengthwise.
Place 2 tablespoons of filling on one end of each strip tuck in sides and roll up. Brush end of rolls lightly with oil and press lightly to seal. Repeat with remaining sheets and filling. Place rolls seam side down on a baking sheet. Bake 25-30 minutes or until golden brown. Serve with Yogurt Dressing.