Phyllo Brunch Rolls

Ingredients:
2 cups kale (or other hearty green)
1/4 cup red onion, finely diced
1 t red wine vinegar
1 t olive oil
1 t sea salt
2 t Herb de Provence
1/2 cup melted butter
16 sheets Phyllo Dough
2 eggs
1 cup cheese

Directions:
Heat oil in large saute pan. Add onions and cook until just starting to brown. Add in red wine vinegar and greens. Saute just until greens are wilted. Drain well, squeezing out excess liquid, and set aside to cool completely.

Preheat oven to 400. In a large bowl, beat eggs until well combined. Stir in salt, herbs, cheese and greens.

Layer phyllo dough 4 pieces thick, buttering each layer as you go, to create 4 large pieces of prepared dough. Divide filling between the four pieces and roll up in long tubes. Twist ends gently, so as not to tear the dough, and press to close. Place on baking sheet and back for 10-15 minutes until dough is crispy and gold brown. Cut in half at an angle and serve hot!

Note: This goes great with herb popovers for a light brunch, or as a delicate side dish for heavier, rich dinners (such as grilled steak).

Cream Cheese Danishes

Dough:
1 package active dry yeast
1/2 cup water
1/4 cup milk
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1 8oz package cream cheese, softened
3 T sugar
1 t vanilla extract
1 egg

Egg Glaze:
1 egg
1 T milk

Sugar Glaze:

1/2 cup powder sugar
1-2 T water


Directions:

1. Place yeast in 1/2 cup luke warm water and allow to rest for five minutes. While yeast is dissolving, combine flour, salt and sugar in a large bowl, mixing completely. Whisk egg and milk into water, then combine with flour. Add in the softened butter last and mix until completely combined and dough is sticky and satiny.

2. Place dough in greased bowl and turn to coat. Cover with plastic wrap and allow to rise 1 1/2 hours. Punch dough down again and recover with plastic. Place in refrigerator overnight.

3. Prepare filling and egg glaze by combining all ingredients for each in seperate bowls until thuroughly mixed.

4. Remove dough from refrigerator and punch down. Divide in half and place one half back in bowl.

5. Divide one half of dough into eight parts. Roll into long, then cords aproximately 24" long. Spiral the cords into snail shapes on greased baking sheet.

6. Press an indentation in the center of each snail. Fill the indentation with the creamcheese filling. If you wish to add any jams or jellies atop the creamcheese filling, do so now. Brush each danish with the egg mixture and allow to rise again for another hour.

7. Repeat steps 5 and 6 with the other half of the dough and filling.

8. While dough is rising it's second time, prepare the sugar glaze by whisking all ingredients together in a small bowl.

9. Preheat over to 375. Bake for 20-25 minutes, or until bread is golden and cheese is soft-set. Remove from oven and immediately drizzle with sugar glaze. Allow to cool completely before serving.

As modified from The Fresh Loaf.

Cheesy Chard Pie

Cheesy Chard Pie

Ingredients:
2 T Olive Oil
1 T Red Wine Vinegar
1/2 Medium Red Onion, Diced
3 Cloves Garlic, finely diced
2 lbs Swiss Chard (or other similar green), leaves torn and stalks diced
1 cup mozzarella (or other white cheese)
Salt & Pepper to taste

Pie Crust:
2 1/2 cups flour
1/3 cup Olive Oil
1/2 cup Cold Water
3/4 t Salt

1. Mix all ingredients for pie crust in bowl, until combined. Turn out onto surface and kneed for 1 minute. Cover with plastic wrap and allow to rest for 30 minutes.

2. Saute all diced vegetables in olive oil and red wine vinegar until tender. Add in leaves of chard and saute until just wilted. Place in refrigerator to cool.

3. Preheat oven to 400. Roll out 2/3 of the dough into a round and place in pie dish. Squeeze out as much juice/water as possible from vegetable mix and then stir in cheese. Place filling in pie. Roll out remaining 1/3 of dough into a round and cut design in center of pie topper. Place pie topper over the filling and roll up the edges of the dough to seal.

4. Bake at 400 for 45-50 minutes, until crust is golden brown and filling is melted.

Serve small slices as a side dish or larger slices of a meal in and of themselves!

Note: Recipe modified from Martha Stewart Everday Food