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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a very large skillet heat oil over medium heat. Add onion, garlic and mustard seeds. Cook about 6 minutes or until onion is tender.
Working in batches, stir in handfuls of mustard greens and chard (adding more greens as there becomes room in the pan). Cook until greens are wilted and tender (about 5 minutes). Transfer greens mixture to a colander. Press greens with a wooden spoon to remove excess liquid.
Transfer greens to a large bowl. Stir in yogurt, goat cheese, egg yolks, nutmeg and cayenne pepper. Season with salt and pepper. Transfer greens mixture to a 2-quart square baking dish.
On a large sheet of waxed paper, spread the phyllo strips in a single layer. Coat with cooking spray; toss to coat evenly. Pile phyllo strips on top of mustard greens mixture. Bake for 30 to 35 minutes or until topping is golden brown.