Chard and Feta Parcels (from Sara Raven)
An ideal sharing platter!
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 2
  • 1 leek, finely chopped
  • 25g butter
  • 200g chard (greens only), chopped
  • 200g feta cheese, half grated, half in small lumps
  • 100g Parmesan cheese grated
  • 1 egg, beaten,
  • Sea salt
  • Freshly-ground black pepper
  • 1 packet of filo pastry in sheets of about 45 x 20 cm
  • A little melted butter
  • A few sesame seeds
  1. Saute the leek in the butter until soft.
  2. Wash and dry the chard so that there is very little water, then sweat it with the leek for a few minutes. Remove the pan from the heat and stir in the grated feta, Parmesan, egg and seasoning, mixing all together.
  3. Take one sheet of filo pastry and cut into 10 cm wide strips. Brush this strip on one side with melted butter. Put one tablespoon of the mixture in the top right hand corner. Fold this over making a triangle, and then keep folding the triangle down the length of the strip, ending up with a triangular parcel, several layers thick. You can freeze at this stage.
  4. Preheat the oven to 200C/gas mark 6. With a pastry brush, brush on a light coating of butter and dip into a plate of sesame seeds.
  5. Cook the parcels in the hot oven for 10-15 minutes, until golden brown.
Recipe by Edinburgh Foody at