3 tablespoons olive oil
1 medium onion, diced
Tops from 1 bunch Red Dog Farm Hakurei Turnips, coarsely chopped
1/2 cup grated Parmesan
1/4 cup whole-milk ricotta
1/2 teaspoon each salt and freshly ground black pepper
7 sheets phyllo, thawed
Heat a large frying pan over medium-high heat; add olive oil. Add onion and cook, stirring, until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add beet and turnip greens to pan in large handfuls and cook, stirring, until any liquid is evaporated. Transfer mixture to a medium bowl and stir in Parmesan, ricotta, egg, salt, and pepper. Preheat oven to 350°. Melt butter in a small saucepan. Unroll phyllo and cover with a moist towel. Working with 1 sheet of phyllo at a time, arrange sheet so a short side is facing you. Cut sheet lengthwise into three even strips and brush each strip liberally with butter. Place a heaping tbsp. of greens at the bottom of each strip of phyllo, slightly off center. Fold the dough to make a triangle, then continue folding and turning (like you are folding a flag) to make the turnover. Brush top with butter and put on a baking sheet. Repeat with remaining phyllo, greens, and butter. Bake finished turnovers until puffed and brown, about 30 minutes. Serve hot.