2 small Yukon gold potatoes (about 8 ounces); boiled and peeled
Kosher salt
1 bunch spinach (about 12 ounces), tough stems removed
1 bunch Swiss chard (about 1 pound), stems and leaves separated in two bowls, stems chopped
1/4 tsp. Hungarian paprika
Freshly ground pepper
4 cloves garlic, minced
1 cup grated kefalotyri cheese (about 4 ounces) I used dry ricotta cheese
1 cup crumbled feta cheese (about 4 ounces)
1 large egg
1 teaspoon finely grated lemon zest
8 sheets frozen phyllo dough, thawed
Recipe
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