Swiss Chard Kale Parcels
Calories: 13
Adjust Servings Here: 8 servings
Description
Crisp, flaky filo parcels filled with sautéed Swiss chard, kale, creamy goat cheese, and Parmesan. These savory parcels make a delicious appetizer or side dish and are perfect for entertaining.
Ingredients
Makes 8 parcels
- 180 g (8 sheets) sheets of filo pastry
- 1 tbsp Olive oil
For sauteeing
- 80 ml (⅓ cup) Olive oil or melted butter (for brushing filo pastry)
- 1 large Spanish onion finely chopped
- 3 large Garlic cloves minced
- 150 g (4 cups) Swiss chard chopped (stems removed)
- 100 g (4 cups) Kale chopped (stems removed)
- ½ tsp Salt to taste
- ½ tsp Black pepper powder to taste
- 150 g (½ cup) Goat cheese or cream cheese
- 50 g (½ cup) Parmesan cheese freshly grated
Instructions
- Prepare the filling – Heat about 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and cook for another minute.1 tbsp Olive oil , 1 large Spanish onion, 3 large Garlic cloves
- Cook the greens – Add the Swiss chard and kale. Cook for 7 to 10 minutes, until wilted and the excess moisture has evaporated. Season with salt and pepper. Remove from the heat and cool completely.150 g Swiss chard, 100 g Kale, ½ tsp Salt, ½ tsp Black pepper powder
- Add the cheese – Transfer the cooled greens to a bowl. Add the goat cheese and Parmesan and mix until combined.150 g Goat cheese or cream cheese, 50 g Parmesan cheese
- Prepare the filo – Preheat the oven to 375°F / 190°C / Gas Mark 5. Line a baking sheet with parchment paper. Keep the unused filo covered with a slightly damp kitchen towel while you work.180 g sheets of filo pastry, 80 ml Olive oil or melted butter
- Shape the parcels – Lay one filo sheet on the work surface and brush lightly with olive oil or melted butter. Pleat the sheet like a fan, then fold it in half. Place some filling in the center, fold the long sides over the filling, and brush the edges lightly to help seal.
- Bake – Place seam-side down on the prepared baking sheet. Repeat with the remaining filo and filling. Brush the tops with olive oil or melted butter and bake for 20 to 25 minutes, until crisp and golden.
- Serve – Rest for a few minutes before serving. Serve warm.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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