Fennel and Herb Phyllo Pastries (Hortopita) | Saveur
These Greek pastries unite a buttery crust with bright-tasting fennel and feta.
Ingredients
- 4 tbsp. extra-virgin olive oil
- 1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped
- <sup>1</sup>⁄<sub>2</sub> small white onion, minced
- <sup>1</sup>⁄<sub>2</sub> small bulb fennel (with stalks and fronds), minced
- 3 oz. feta, crumbled
- 1 tbsp. minced flat-leaf parsley
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-oz.) package frozen phyllo dough, thawed
- 6 tbsp. unsalted butter, melted
More Like This
Feta-and-Herb Phyllo Tart Recipe
cooking.nytimes.com
Greek Fennel Fritters - Cuisine Magazine - From New Zealand to the World
cuisine.co.nz
Spanakopita – FRESHFARM
freshfarm.org
Feta and Herb Phyllo Pastry Purses « Gourmet Safari
gourmetsafari.com
Street Phyllo Pastries - Recipe | Bonapeti.com
bonapeti.com
Greek spinach, feta and lemon phyllo pie | table&spoon
tablenspoon.com
Chard & Feta Tart - Healthy Living
healthylivingmarket.com
Tasty Phyllo Pastries in a Pan - Recipe | Bonapeti.com
bonapeti.com