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Swiss Chard an Ricotta parcels

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This recipe does contain a quite a few steps, but isn't really that hard to follow. The final product is absolutely delicious.


Ingredients


- Half a bunch of swiss chard, Stems removed and thinly sliced


- 10 small zucchini, finely diced


- 1 Onion, finely diced


- 2-3 Garlic cloves


- 1 Heaped Tsp ground cumin


- 1 Heaped Tsp ground coriander


- 150 g Ricotta


- Zest and juice of 1 lemon


- 250 g Phyllo pastry


- Melted Butter


- Salt and pepper to taste


Directions


1. In a pan, fry the onion and spices on a medium heat for about 5 min.


2. Add the garlic and zucchini, and fry until soft


3. Add the swiss chard and cook until wilted, but still vibrant.


4. Set aside to cool.


5. In a bowl mix the ricotta with the lemon zest and juice and add the cooled veg.


6. Season to taste


7. Cut the thawed phyllo sheets in half width-wise and with a damp towel.


8. Working with 2 halves at a time (1 on top of the other) brush with butter and place generous spoonful of the filling in one corner and fold into a triangle, trying to make sure your corners are sealed.


9. Placed on greased baking tray and bake at 180 degrees for 20 min or until golden and crisp.



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