Chard Spanakopita

Updated at: Sun, 30 Jun 2024 22:47:06 GMT

Step 1

Heat oil in a large saucepan or skillet over medium head. Add the onions and cook, stirring frequently, until transluscent. Add the chard and a bit of salt and pepper, cover, and cook until completely wilted, stirring once or twice as needed.

Step 2

Transfer chard to a colander and allow to cool. When cool enough to handle, firmly squeeze out the excess liquid. Coarsely chop.

Step 3

In a medium bowl, combine chopped chard, feta, and ricotta cheese, stirring until evenly distributed. Add nutmeg and a lemon juice (to taste), plus additional salt and pepper as needed. Stir in the egg.

Step 4

Working quickly, lay one sheet of phyllo on the counter and lightly brush with butter. Lay another sheet on top of it and brush it with butter as well. Keep remaining phyllo covered with plastic wrap and a slightly damp tea towel to prevent it from drying out.

Step 5

Place 1/4 cup of the chard mixture in the bottom center of the phyllo square, about 1-inch from the edge. Fold the two edges of the dough over the filling, lengthwise, to encase the filling.

Step 6

Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you’d fold a flag) and brushing the exposed surfaces of the phyllo with butter, until you have a neat triangle. Easier but not quite as pretty, you can fold the pastry into a rectangle (think hot pocket) as well. Brush the top with butter and arrange on a baking sheet lined with parchment.

Step 7

Continue making more triangles/rectangles with the remaining filling. At this point the pockets can be frozen for later use. Simply place the baking sheet in the freezer. Once the pockets are frozen through, transfer to a freezer-safe zip top bag until ready to bake. They’ll keep for a couple of months.

Step 8

Preheat the oven to 350 degrees F. Bake for 18-20 minutes (30 if frozen), or until golden brown and crispy. Allow to cool for 5 minutes before eating.

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