WEEKDAYS 1e|12c|p

Swiss Chard and Feta Turnovers

The Chew
|
Servings: 8
|
easy
|
1 to 2 hr

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  • Ingredients
  • step-by-step directions
Ingredients
For the Swiss Chard and Feta Turnover:
  • 2 tablespoons olive oil
  • 2 yellow onions (peeled and small diced)
  • 3 garlic cloves (peeled and minced)
  • 4 boxes frozen Swiss chard (thawed and squeezed dry)
  • all purpose flour (for dusting)
  • 1 package Pepperidge Farm Puff Pastry Sheets (thawed, 2 sheets)
  • 8 ounces feta cheese (crumbled)
  • 2 lemons (zest and juice)
  • 1 large egg (beaten with 1 tablespoon water)
For the Tzatziki Sauce:
  • 2 cups Greek yogurt
  • 1/2 English cucumber (finely diced)
  • 2 lemons (zest and juice)
  • 2 tablespoons mint (chopped)
  • 3 garlic cloves (peeled and minced)
  • 1 tablespoon shallot (peeled and minced)
  • Kosher salt and freshly ground black pepper
Directions
  • For the Swiss Chard and Feta Turnovers: Preheat the oven to 425ºF. Prepare two baking sheets with parchment paper.
  • In a large saute pan over medium heat add the olive oil and cook the onions until caramelized, stirring occasionally, about 15-20 minutes. Add the garlic and saute for 2 minutes until fragrant. Stir in the Swiss chard and saute for 6-8 minutes. Season with Kosher salt and freshly ground black pepper. Remove from heat and set aside to cool.
  • On a lightly floured work surface, roll out one puff pastry sheet to a 12-inch square. Cut out four 6-inch squares and transfer them to the prepared baking sheet. Repeat with the second sheet of puff pastry.
  • In a medium bowl combined the cooled Swiss chard mixture, feta cheese, lemon zest and juice and Kosher salt and pepper.
  • Leaving a 1/2-inch boarder, top each puff pastry square with an even amount of the Swiss chard and feta mixture. Brush the boarder of each square with the egg wash. Carefully, fold the pastry corners together to create a triangle. Crimp the edges along the boarder with a fork to seal. Brush the turnovers with the remaining egg wash and sprinkle with Kosher salt. Transfer the baking sheets to the oven and bake for 15-20 minutes until golden brown and puffed.
  • Let sit for 5 minutes before serving along side the tzatziki sauce.
  • For the Tzatziki Sauce: In a medium bowl fitted with a mesh strainer lined with cheesecloth, add the Greek yogurt and let drain for 24 hours in the refrigerator.
  • In a medium bowl, stir together the yogurt, cucumber, lemon zest and juice, mint, garlic and shallot until thoroughly combined. Season with Kosher salt and freshly ground black pepper to taste. Keep in the refrigerator until ready to use.
  • Tip: Make it your own! Swap the swiss chard for kale or spinach and the feta for any cheese of your choosing!

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