Fennel and Herb Phyllo Pastries (Hortopita)
These Greek pastries unite a buttery crust with bright-tasting fennel and feta.
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Cooking tools:
- Pastry brush
- Nonstick skillet
- Fine-mesh sieve
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Kitchen towel
- Measuring cup
- Refrigerator
Ingredients
- 4 tbsp. extra-virgin olive oil
- 1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped
- 1⁄2 small white onion, minced
- 1⁄2 small bulb fennel (with stalks and fronds), minced
- 3 oz. feta, crumbled
- 1 tbsp. minced flat-leaf parsley
- 3 scallions, thinly sliced
- Kosher salt
- freshly ground black pepper
- 1 (16-oz.) package frozen phyllo dough, thawed
- 6 tbsp. unsalted butter, melted
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