Preheat oven to 375 degrees F. Heat frying pan over medium-high heat and pour a dollop of sesame oil to coat all sides. Add a small amount of the Swiss chard and stir. Slowly add in the rest of the Swiss chard and add a pinch of salt.
Remove from heat, place into a large bowl, and let cool until cool to touch.
Lay out 1 or 2 sheets of phyllo and brush the outer inch with melted butter. Then add 2 more sheets of phyllo and butter the outer inch. Add until there’s 6 layers of phyllo total.
Juice lemon onto chilled Swiss chard and add another pinch of salt. Add the container of cranberry feta and mix together.
Cut phyllo lengthwise so there’s 4 strips, the cut in half so there’s 8 total. Scoop about 1 oz of Swiss chard mixture onto the strips. Fold over top once, then bring corners together to make a triangular shape. Once all triangles are formed, brush with melted butter, and place in oven for 9-11 minutes or until golden brown. When done, remove from oven and serve.
Recipe courtesy of chef Ryan Boughton.
Ingredients
Directions
Preheat oven to 375 degrees F. Heat frying pan over medium-high heat and pour a dollop of sesame oil to coat all sides. Add a small amount of the Swiss chard and stir. Slowly add in the rest of the Swiss chard and add a pinch of salt.
Remove from heat, place into a large bowl, and let cool until cool to touch.
Lay out 1 or 2 sheets of phyllo and brush the outer inch with melted butter. Then add 2 more sheets of phyllo and butter the outer inch. Add until there’s 6 layers of phyllo total.
Juice lemon onto chilled Swiss chard and add another pinch of salt. Add the container of cranberry feta and mix together.
Cut phyllo lengthwise so there’s 4 strips, the cut in half so there’s 8 total. Scoop about 1 oz of Swiss chard mixture onto the strips. Fold over top once, then bring corners together to make a triangular shape. Once all triangles are formed, brush with melted butter, and place in oven for 9-11 minutes or until golden brown. When done, remove from oven and serve.