Flaky filo pastry wraps collards with pine nuts and tahini for a gorgeous, festive side dish or holiday centerpiece. Garlic and rosemary flavor the pastry as well as the collards. Vegan and vegetarian.
Heat oven to 375 degrees F (190 C). Line a rimmed cookie sheet with a reusable baking liner or parchment paper. Spread a clean tea towel on your counter. Get out another tea towel to cover filo.
Heat 1 teaspoon olive oil over medium-low heat in a large pot and add chopped red onions. Rinse collards and pull or cut stems from leaves. Chop stems and stir into onions, stirring occasionally.
Mince garlic. Put half into a microwave-safe container with remaining olive oil and chopped rosemary leaves. Microwave on high for 1 minute. If you aren’t planning to reheat the slices, toast pine nuts in the oven for 1 minute until just starting to turn golden brown. You can use the lined cookie sheet that will later hold the collard roll.
Cut collard leaves into ribbons about 2 x 1/4 inches. Stir remaining garlic, chipotle, and salt into onion mixture. Stir in tahini and finally stir in collard ribbons. Cover and cook on low for about 5 minutes, until wilted. When done, uncover and let rest on the warm burner.
Pour infused olive oil into a small dish or cup. Stir bits you strained out into collards for extra flavor. Unroll filo and lay a sheet of filo flat on the tea towel. Brush with olive oil. Repeat with six more layers on top of the first. As you work, cover remaining filo with the other towel so it doesn’t dry out. Don’t worry if the filo tears. Just lay it down as close to flat as possible. The multiple layers will make up for most rips.
Taste collard mixture and adjust seasonings as desired. Spoon collards along the long side of filo about one and a half inches away from the edges. Top with pine nuts. Use the tea towel to help you roll the filo around the collards. Tuck in ends after the first complete roll as you would for a burrito, then finish rolling. Gently lift collard roll onto the baking sheet with the seam side down. Use both hands, each in about one-third from an end to avoid tearing. Brush with remaining olive oil. Be as thorough as you would with sunscreen on a beloved child, using extra oil if needed. Bake for 30 to 35 minutes until golden brown.
Remove collard roll from oven and let rest for at least five minutes. Use a serrated knife to slice it crossways into ten or so sections, depending on how many servings you need. Fewer than eight slices will make each slice too wide. I’d be happy to get two thinner slices.
To serve immediately, arrange slices on a serving tray, possibly in a festive wreath shape, and garnish with fresh rosemary if desired. To serve later, let slices cool and then cover and refrigerate. Within a day or two, reheat on a cookie sheet for about 8 minutes, until warm all the way through. It’s likely that an unbaked collard roll would freeze well, but I haven’t tried it.
Nutritional Information for Green Collard Roll (1 slice)
Greek Collard Roll
Amount Per Serving
Calories 187Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrates 17g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.