Swiss Chard Log Borek
(Pazili Kol Boregi)
10 sheets of Phyllo Pastry (half of the package)
1 bunch Swiss Chard, washed, drained, chopped
2 tbsp extra virgin olive oil
1 onion, sliced
2 garlic cloves, sliced
1/4 cup walnuts, chopped, lightly roasted
1/3 cup feta (white) cheese
1/2 tsp crushed red pepper
2 tbsp extra virgin olive oil or butter
1/4 cup milk
Bring to boil the water with salt, soak in the Swiss chard and boil for about 2-3 minutes, then drain. Soak into the cold water and drain again. Squeeze it with your hands to get rid of excess water.
Soften the onion with olive oil for about a minute on a skillet, then add garlic. When the smell of garlic comes out, turn the heat off. Add the rest of the filling ingredients, toss. Put aside.
Whisk all the sauce ingredients in a small bowl. Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the sauce (picture). Put the 2nd layer on top, brush again. Continue until you finish all the Phyllo Pastry sheets. Place the filling along on the long side of the 10th sheet, making sure it's 3 inches away from both ends (picture). First fold the left and right ends from the outside to the inside. Then fold the top and bottom ends over the filling. Continue to fold until it's finished. Don't squeeze too much while you are folding like a log. Brush with the sauce all over the top.
Place the log on an oiled oven tray. Preheat the oven to 350 F (175 C). Bake the Borek until it's golden brown, for approximately 25 minutes. Leave for about 15 minutes before serving.
Slice them up before serving. You can serve Swiss Chard Log Borek as an appetizer or as a meal with Ayran.
- Tomato Soup with Flat Green Beans, Lamb Tandir with Vegetables, Pilaf with Orzo, Shepherd's Salad and Revani.