Yields approx. 15-20 wraps (according to size) Ingredients: 500 gm phyllo pastry (cut lengthwise into 3 equal parts) 1 onion (finely chopped) 1 tsp minced garlic 2 cups spinach leaves (chopped) 2 cups chard (chopped) 2 cups leek (heads and good greens; chopped) 1/2 cup chopped green coriander leaves 1/2 cup cheddar cheese (grated) 1/2 cup mozzarella cheese (grated) 2 tbsp thick béchamel sauce Juice of half a lemon Salt + pepper + grated nutmeg Butter (melted, just warm) 2 tbsp olive oil Method: Heat a large cooking pan or skillet on high. Add oil and lower heat to medium. Stir in onion until translucent. Add seasoning and stir until fragrant. Stir in garlic for a few seconds then add spinach, chard, leek and coriander. Lower heat to low. Stir until water is released from ingredients, then raise the heat and stir to dry up released waters. Remove away from heat and stir in cheese, sauce and juice. Mix gently to combine and to well incorporate all mixture ingredients. Allow to cool off, reaching room temperature. Meanwhile, melt butter in a small saucepan. Allow to cool completely. Take two sheets of phyllo pastry on top of each other; short side towards you. By means of a soft silicone brush; smear butter all along the top sheet, until the very end. Place an amount of two tablespoonfuls of mixture in the middle of the side towards you, fold sides inside, then roll all the way up over the stuffing, to reach the opposite end. Repeat process until stuffing quantity is finished. Coat an ovenproof baking tray well with some oil. Place stuffed phyllo pastry wraps in tray; in one layer. Lightly brush top of wraps with melted butter, and place in a preheated hot oven of 200 degrees C. Place tray on the middle shelf until wraps are golden; approximately 15 to 20 minutes. Remove and serve warm.
