Swiss Chard-and-Feta Phyllo Triangles
- ½ cup olive oil
- 1 medium red onion, peeled and chopped
- 1 large garlic clove, peeled and minced
- 1 bunch Swiss chard (about 10 large leaves with stems), trimmed and roughly chopped
- 8 ounces sheep’s milk feta, crumbled
- ⅓ cup toasted pine nuts
- kosher salt and freshly ground black pepper to taste
- 12 prepared phyllo dough sheets
- Add 2 tablespoons oil in a large pan over medium heat. Sauté the onions and garlic until fragrant and golden, about 5 minutes. Add the Swiss chard and continue to cook until stems and leaves are wilted, about 5 minutes more. Transfer to a bowl and set aside to cool.
- Add the feta and toasted pine nuts to the Swiss chard and toss to distribute. Adjust seasoning with salt and pepper to taste.
- Preheat the oven to 375°F (190°C) for 20 minutes.
- Working with one phyllo sheet at a time, brush oil along the length on one side. Fold the sheet in half, lengthwise and place 1/3 cup Swiss chard filling on the end closest to you. Fold over the filling, lifting the corner and placing it on the opposite edge to form a triangle. Brush the remaining sheet with oil and start folding back and forth against opposite edges (as you would a flag) to maintain the shape. Arrange the triangle on a baking sheet. Repeat with remaining filling and phyllo sheets.
- Bake in preheated oven until golden, 15 to 20 minutes.
Be sure to defrost phyllo sheets fully prior to unrolling them. Fragile, they will break easily otherwise. Try this recipe with broccoli rabe for another delicious variation.
What others are saying
Laura Griffin says:
This was a really interesting dish, but it was good, especially the crunchy texture on the outside. I like swiss chard, and it was perfect paired with the feta. I've never tasted a classic spanakopita but this was good.
Katie Hason says:
These phyllo triangles have a wonderful flaky crust and really great flavor with the chard and feta. They're a super easy and delicious appetizer that will easily feed a handful of people.