With all this wonderful Swiss Chard growing in the kitchen garden, I am fast running out of recipe ideas to keep this spinach like vegetable interesting for the dinner table. In our household, we usually stir-fry chard with garlic, but I found this Spinach & feta parcel recipe and adapted it for use with Swiss Chard.
Swiss Chard & Feta Parcels
Serves 2
Ingredients
Few bunches of Swiss Chard
6 Button Mushrooms (optional)
100g Feta Cheese
Extra virgin olive oil
1/2 tsp Ground Cumin
Handful of Cheddar Cheese
Sea salt
3 or 4 sheets of Filo pastry
Butter, melted
Procedures
Heat the oven to 190C/ fan 170C/ gas 5.
Wash the Swiss Chard thoroughly. Finely chop the leaves and stems. Slice up the mushrooms.
Add the olive oil into a pan, followed by the mushrooms and stems of the Swiss Chard. Add ground cumin and salt to taste. After a few minutes, add the leaves. Once the vegetables are cooked, turn off the heat, remove the swiss chard (discard any liquid), and mix together with the feta cheese.
Cut each sheet in half. Melt the butter (in the microwave). Using a pastry brush, lightly butter each sheet on both sides, and for each parcel, layer equal amount of sheets on top of each other (placing them at an angle each time). About 3 - 4 sheets per parcel works fine.
Put half of the filling in each parcel. Top with some grated Cheddar cheese. Gather in the sides and pinch together at the top to seal the contents in.
Bake for 20 - 30 minutes, until golden.
Serves 2
Ingredients
Few bunches of Swiss Chard
6 Button Mushrooms (optional)
100g Feta Cheese
Extra virgin olive oil
1/2 tsp Ground Cumin
Handful of Cheddar Cheese
Sea salt
3 or 4 sheets of Filo pastry
Butter, melted
Procedures
Wash the Swiss Chard thoroughly. Finely chop the leaves and stems. Slice up the mushrooms.
Add the olive oil into a pan, followed by the mushrooms and stems of the Swiss Chard. Add ground cumin and salt to taste. After a few minutes, add the leaves. Once the vegetables are cooked, turn off the heat, remove the swiss chard (discard any liquid), and mix together with the feta cheese.
Cut each sheet in half. Melt the butter (in the microwave). Using a pastry brush, lightly butter each sheet on both sides, and for each parcel, layer equal amount of sheets on top of each other (placing them at an angle each time). About 3 - 4 sheets per parcel works fine.
Put half of the filling in each parcel. Top with some grated Cheddar cheese. Gather in the sides and pinch together at the top to seal the contents in.
Bake for 20 - 30 minutes, until golden.
