Preheat oven to 375F
Place a large pot over medium-high heat and add the olive oil. When the oil is warm add the onion and cook for 3 minutes until translucent and beginning to brown. Add the garlic and stir well. Add the turnip greens and cook down for 5 minutes, until they are limp but still bright green. Poke a couple of paper towels in the bottom of the pan to absorb some of the water that has leeched out from the greens and discard the paper towel. Turn the heat down to low and add the scallions, chilies, nutmeg, feta and parmesan. Mix well and then add the yogurt and the pistachios. Mix again and turn off the heat. Scoop the filling onto a sheet pan to cool.
Working on a large clean surface cut the filo into 8-inch squares. You need 4 squares per unit, so 16 totals. Melt the butter and working with a pastry brush, brush each of the filo layers with butter, stacking them 4 sheets per, with butter in between all layers. Into the center of each filo stack scoop 3/4 of a cup of the turnip green filling, spreading the filling to about a half inch from each edge. Fold over the edges on all four sides by about an inch. with the bottom of a teaspoon press the center of the filling down to imprint a bit of a well into the center to hold the egg. Place the four-filo pack on the All-Clad sheet pan. Crack an egg onto each filo pack. Season the eggs with a pinch of salt and place in the preheated oven for 15 minutes