Recipes: Swiss Chard Phyllo Pastry

Swiss Chard Phyllo Pastry - submitted by Joy Montgomery
Serves 6

1 pkg phyllo pastry
1 bunch of swiss chard
1 bunch of swiss chard
1 onion
2 cloves garlic, chopped
2 Tbsp olive oil
melted butter - start with 1/4 cup and you may need more
Feta cheese

Preparation:
1) Saute an onion and a couple cloves of minced garlic in a few Tbsp oil in a big pot over medium heat.
2) Meanwhile, wash and chop a bunch of swiss chard. If you roll all the leaves together lengthwise, then slice thinly, it gets the job done quickly and easily.
3) With the water still clinging to the leves, add to the pot adn cover - temp should be just medium.
4) Steam it for a few minutes, then stir things up a bit and steam a fwe more minutes. The volume will be greatly reduced when done - the leaves should be tender, but not overdone.
5) Remove from heat. Add some crumbled feta cheese - no fixed amount here - it's up to you!
6) Add freshly ground pepper - taste test...yum...taste test again...OK.
7) Set aside to cool.
8) Open the thawed phyllo pastry adn unroll it. I cut the whole stack of sheets in 1/2 and save the rest for another time.
9) Take 1 sheet - don't worry if it rips - and brush with melted butter. Put another sheet on top and brush that sheet with melted butter.
10) Put another sheet on top (sheet #3) and put a nice heaping soupspoon worth of chard on top in the middle of one of the short edges.
11) Roll up the phyllo and filling - when a couple of inches fromt eh end, tuck both of the sides under, then roll the rest of the way, sealing the roll with more melted butter.
12) Place on baking sheet, and brush all over with melted butter.
13) Repeat with remaining filling until all chard is used up.
14) Bake at 350 for 10-15 minutes or until golden brown. Makes about 6.

These rolls are absolutely delicious and good served hot or cold. Enjoy!