Bring a large non-stick skillet up to heat over medium. Drizzle in the EVOO.
Working in batches, about 3, add in the kale and chard. Once the first batch wilts down add the 2nd, seasoning with salt and pepper along the way. Once the greens have wilted down add in the green onions, garlic, dill and parsley. Stir together and cook for another 5 minutes.
Turn the heat to low and add in the cream cheese, stirring until its melted through. Remove from heat and add in the crumbled feta. Stir and taste for seasoning, adding more salt or pepper if needed. Let the mixture cool slightly.
Preheat oven to 375℉.
To assemble place 1 phyllo sheet on a clean cutting board or surface, make sure the other sheets are covered with a clean dish towel so they don’t dry out and crack. Place the sheet so the longer sides are vertical and the shorter sides are horizontal. Using a pastry brush gently brush with some melted butter. Fold in half, bringing the shorter bottom part up to the top.
Scoop about 2 tbsp. of the mixture onto the lower portion of the square, about 1-inch from the bottom. Using your fingers mold the mixture into a 3-inch long log. Fold the bottom up and roll as you do it. Next fold over the sides, like you would a burrito, and then continue rolling up. Place seam side down on a baking sheet lined with parchment paper and brush with more melted butter.
Continue with remaining sheets and filling. Makes 12.
Bake for 15-20 minutes or until golden brown and crispy.
To serve place on a platter and drizzle with honey.
Recipe Courtesy of Megan Mitchell