Make the filling:
Wash the greens. Trim and discard the stems. You want moisture for cooking them, so the leaves should be wet. (see note)
Heat the oil in a wide skillet. On medium-high heat, sauté the onions with the garlic and red pepper flakes until the onion has softened--about 5 minutes.
Add the greens. Cook
and stir until the leaves wilt and become tender, about 15 minutes. (You may
need to add a little water to keep the greens moist, particularly if you used
pre-washed greens that aren’t wet from washing.)
Stir in the chopped parsley.
Move the cooked greens to a cutting board and chop into small pieces.
Mix with the chopped olives and goat cheese. Mix in the beaten egg, Season to taste with salt and about 20 grinds of black pepper.
Preheat oven to 400 degrees. With scissors, trim the egg roll wraps to rough (5-inch) circles.
Melt the butter, stir in the paprika. Keep warm.
Portion the green mixture into 12 mounds, about ¼ cup per portion. (see note)
Place one filling portion on one half of each egg roll circle. With water on your fingers,
moisten the edges. Fold the wrapper over and pinch with your fingers to seal. Fold
about ¼-inch of the edge up and in. Crimp with the tines of a fork. Place on a
baking sheet lined with parchment or a silicone baking mat. If lining the sheet
pan with parchment, coat the parchment with cooking spray—these turnovers like
Brush with the paprika butter.
Bake 12 to 15 minutes, until the turnovers are deep golden brown. (If
you are baking these directly from the freezer, check after 20 minutes and bake