Swiss Chard Log Borek
10 sheets of Filo Pastry
For the filling:
1 bunch of washed, drained, de-stemmed and chopped Swiss Chard
1 sliced Onion
2 sliced cloves of Garlic
2 tablespoons of Extra Virgin Olive Oil
25gr crumbled Feta Cheese
2 tablespoons of lightly toasted chopped Walnuts
½ teaspoon of Paprika
Pinch of Salt
Pinch of Pepper
For the sauce:
2 tablespoons of Butter or Extra Virgin Olive Oil
60ml of Milk
How to prepare
Preheat the oven to 175˚C.
Bring a pan of salted water to a boil add the Swiss chard and boil for 3 minutes then drain.
Soak in cold water and drain again squeezing out any excess water.
In a pan soften the onion in olive oil for 1 minute add garlic and as soon as you smell the garlic aroma turn the heat off.
Add the rest of the filling ingredients mix well and set aside.
Whisk together the sauce ingredients.
Take one sheet of Filo Pastry and place the long side in front of you.
Brush all over with the sauce, place a second sheet on top and brush again continuing until all the sheets are used.
Add the filling along the long side of the top sheet leaving a 7.5cm gap at each end.
Taking the outside edge fold inwards then the right side and then fold the top and bottom ends over the filling to form a log shape (try not to squash it too much).
Brush the top with the sauce.
Place the log on a greased oven tray and bake for approx. 25 minutes or until golden brown.
Let it stand for 15 minutes before serving.
The Turkish name for this dish is Pazili Kol Boregi
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