Phyllo Pie With Mixed Greens, Sun-dried Tomatoes and Goat Cheese | Oregonian Recipes

Ingredients

• 1 12-ounce bunch fresh spinach
• 1 12-ounce bunch Swiss chard or lacinato kale (also called dinosaur or black kale or cavalo nero)
• 5 tablespoons olive oil (divided)
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 3/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg
• 1/2 to 1 cup cooked white rice
• 3 ounces goat cheese, crumbled (about 3/4 cup)
• 1/4 cup butter, melted
• 1 8-ounce roll frozen phyllo dough, defrosted
• 3/4 cup (4 ounces) sun-dried tomatoes in oil, drained and chopped