Swiss chard phyllo bites

Swiss chard phyllo bites

This reciped is created by Cervidés in collaboration with Les Minettes!

Dress up your Swiss chard! A touch of citrus accents this leafy vegetable, tucked into golden, crispy phyllo pastry to create a delicious a blend of flavours. Serve in large puff pastries as a main meal, in smaller pockets as an aperitif, in a pie, as wedges or in a pudding. Bake it into any shape and size. And for even more fun, ask the wee ones to get cooking!

You can find Quebec chard in markets from mid-June to mid-October.

Ingredients

Swiss chard mix :
  • 3 shallots, minced
  • 3 tbsps. (45 ml) butter
  • 3 cloves garlic, chopped
  • 1½ bunches Swiss chard, washed and chopped (with stems)
  • 1 pinch ground nutmeg
  • 1 tsp. (5 ml) salt
  • 1 tsp. (5 mL) dried oregano
  • 1 tbsp. (15 mL) mint, chopped
  • 2 tbsps. (30 mL) dill, chopped
  • Zest of ½ lemon
  • Zest of ½ orange
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) cashews, roasted and chopped
  • ⅔ cup (160 ml) feta, crumbled
  • ⅔ cup (160 ml) mozzarella, grated
  • Dash of ground pepper

 

Phyllo bites:
  • 8 sheets phyllo dough
  • ¼ cup (60 mL) melted butter

Preparation

Swiss chard mix :
  1. Preheat oven to 180 °C (350 °F).
  2. In a skillet over medium heat, brown the shallots in the butter. Add garlic and chard, and cook until chard has wilted (about 2 minutes). Remove from heat and let cool a few minutes.
  3. In a bowl, mix the Swiss chard well with all other ingredients. Set aside.

 

Phyllo bites:
  1. Overlap 4 sheets of phyllo pastry by brushing melted butter between each layer. Cut into 6 squares. Repeat with 4 other overlapping sheets of dough, for 12 squares in total. During the first part of this step, cover the other sheets (ideally with a damp cloth) so they don’t dry out.
  2. Brush a muffin pan with melted butter and place a square of phyllo dough in each cup, leaving the corners open. Divide the Swiss chard mix among each square of phyllo dough.
  3. Bake in the middle of the oven for about 30 minutes, until the pastry is golden brown.
  4. Let cool 5 minutes and serve.
Preparation
30 minutes
Cooking
40 minutes
Servings
12 portions
Category
Appetizers
Main dishes
Recipe by
Cervidés and Les Minettes