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Greek Phyllo Pie With Garlicky Greens And Feta

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brunch nut free vegetarian easter american

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Ingredients

2 cups water

11 cups chopped kale (about 1 pound)

10 cup chopped Swiss chard (about 1 1/2 pounds)

1 tablespoon olive oil, divided

2 cups chopped onion

1 cup chopped fennel bulb

2/3 cup hot cooked long-grain rice

1 to 2 tablespoons chopped fresh or 1 teaspoon dried mint

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground red pepper

4 garlic cloves, minced

3 large egg whites

1 (12-ounce) carton 1% low-fat cottage cheese

1 (4-ounce) package crumbled feta cheese

11 sheets frozen phyllo dough, thawed

cooking spray

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