09 Jun Swiss Chard Spira
Ingredients
400 g Swiss chard
1 celery stalk
300 g ricotta cheese
300 g feta cheese
320 g phyllo dough
Lemon zest to taste
Oil to taste
Salt and pepper to taste
Instructions:
Place the previously washed and chopped Swiss chard in a large bowl.
Add salt, pepper, oil, and lemon zest. Massage the mixture until the chard reduces to about half its volume.
Add the crumbled ricotta and small cubes of feta cheese. Mix well until all ingredients are fully combined.
Preheat the oven to 190 °C (375 °F) and line a baking pan with parchment paper.
Lay out the phyllo dough sheets and brush them with oil. Stack three layers.
Place a strip of filling along one edge of the dough and roll it lengthwise to form a cylinder.
Repeat the process with the remaining dough and filling.
Arrange the rolls in the pan, forming a spiral shape.
Bake until the pastry is golden and crispy.
