Phyllo Borekas with Swiss Chard & Feta

1. Prepare the Chard

Dice the stems of the multicolored chard into small pieces and cut the leaves into ribbons. Heat the olive oil in a skillet over medium heat, then add the diced chard stems, diced onion, and thinly sliced garlic. Sprinkle in the salt and cook for about 5 minutes, until the stems are tender.

2. Cook the Chard Leaves

Add the ribboned chard leaves to the skillet, stirring gently to coat them in oil. Cook for about 3 minutes, until the leaves reduce in volume. Remove the skillet from the heat and allow it to cool. Once cooled, drain any excess liquid and mix the chard with the feta cheese in a bowl.

3. Assemble the Borekas

Preheat your oven to 400°F. Place one sheet of phyllo dough on your work surface, brush it with melted butter, then lay a second sheet on top and brush with butter. Spoon half of the chard-feta mixture along one edge of the buttered phyllo sheets, roll into a tight cigar shape, then coil into a spiral. Place in a cake pan or ovenproof skillet. Repeat with the remaining filling and phyllo sheets.

4. Bake the Borekas

Bake the borekas in the preheated oven for about 40 minutes, or until they turn golden brown. Let them cool slightly before serving.