Swiss Chard an Ricotta parcels

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Swiss Chard an Ricotta parcels

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


- 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


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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