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Cranberry Feta Hortopita

Yields16 ServingsPrep Time30 minsCook Time11 minsTotal Time41 mins

Yields: 16 servings

 1 container Odyssey Cranberry Feta
 1 bunch Swiss Chard, chopped 1/4" slices
 1 tbsp melted Butter
 1 Lemon
 Salt to taste
 1 container Odyssey Southwest Greek Yogurt Dip
 1 package store bought Phyllo

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.

Nutrition Facts

Servings 0