turkish borek with chard and feta

After Micah went to Turkey, he blabbed for weeks about Borek. So I found a recipe and made it tonight with 100% organic ingredients, courtesty of Wheatsville - except the filo dough, that was from Sun Harvest.
It was saintly in my mouth, gracious. Had way too much of it, actually. Here's how it went:

I put olive oil and butter (a bunch) in a pan, and over medium heat I sauteed 1/2C of green onions with 1 C of chopped walnuts. Then I added one "head" or "bunch" or whatever of green chard, chopped. I cooked that for about 8 minutes or so, then moved it to a bowl, where I added 1 cup of feta, 1 beaten egg, and some red pepper.

I layered filo dough onto a pan, with 2 eggs + 1/4 C milk between each piece, and then rolled the chard mixture into the middle of it, lengthwise. After rolling it seam-down, tucking the ends under, and glazing it with the egg/milk stuff, I baked it for about 15 minutes at 350.

It was so incredibly delicious and easy, words cannot describe.
Next time I'm going to try several different types of chard, plus spinach, and I'm going to double the inside mixture. Or at least, I'm going to double the green leafy part. We'll see if I notice and get grossed out... :)

And yes, Micah, I saved you a piece, because I am a wonderful sister. :p