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4 sheets phyllo dough, thawed
Sauté over medium heat the Swiss chard, onion, and garlic, until limp. Set aside to cool.
Mash the feta and Romano cheese together; add basil, oregano, salt, & pepper. Mix well. Add tomato and toss. Add chard mixture and refrigerate for about 15 minutes.
Lay out the phyllo dough, all 4 layers together. Cut 4 equal strips from the dough.
Spoon cheese mixture onto bottom edge of each strip and fold dough in triangles, back and forth (like folding a flag). With moistened finger tips, seal topmost layer of dough.
Preheat oven to 350°F.
Bake "turnovers" about 10 minutes or until golden.
Poster's Notes:
Posted by Debra I. Widera
Nutritional Info Per Serving: N/A
3/4 cup Swiss chard, torn to bite size
2 tbsp. minced onion
1 tbsp. minced garlic
1 tbsp. finely chopped tomato
1/4 cup feta cheese
1/4 cup Romano cheese (shredded)
1 tsp. basil
1 tsp. oregano
pinch salt
1/4 tsp. pepper
This makes only 4, but they're fairly good sized and just right to go with tomato-mozzarella salad.