Swiss Chard and Feta Phyllo Purses
- Total Time: 1 hour 10 mins
- Yield: 18-20 purses 1x
Description
Phyllo dough requires a calm penitence to work with but these spanokopita-inspired appetizers are a delicious payoff.
Ingredients
- 1 lb (450 g) swiss chard (tough stems removed), roughly sliced
- 1 tbsp extra virgin olive oil
- 1/2 small onion, finely chopped
- 5 large spring onions, finely sliced
- 3-4 garlic cloves, finely minced
- 7 oz (200 g) crumbled feta cheese
- 1 tbsp + 1 tsp freshly squeezed lemon juice
- 1/8 tsp freshly grated nutmeg
- 2 pinches of cayenne pepper
- salt
- 1 package or specifically, 10 (18 x 13 inch) frozen phyllo pastry sheets, thawed
- 1/2 cup (115 g) of clarified butter or ghee
Instructions
- Bring a large pot of salted water to a boil. Add the swiss chard and blanch for 2-3 minutes. Drain into a large colander and allow to cool completely.
- Meanwhile, heat the olive oil in a skillet over medium high heat. Saute the onions until soft and translucent. Add the green onions and garlic and cook for an additional 2-3 minutes, stirring frequently. Remove from heat.
- Once the swiss chard has cooled, place in a clean kitchen towel and squeeze out an excess moisture over a sink. Once squeezed dry, chop finely.
- Combine chopped swiss chard, cooked onion mixture, and crumbled feta in a bowl and mix thoroughly. Add the lemon juice, cayenne pepper, and nutmeg. Season with salt and pepper to taste.
Assemble the Phyllo Purses:
- Preheat the oven to 375 degrees Fahrenheit. Set rack in center of oven. Line a large baking sheet with parchment paper–prepare a clean work surface and set the melted butter and pastry brush within easy reach before you start assembling the purses.
- Remove the thawed phyllo dough from the fridge. Stack the phyllo sheets on top of each other.
- Using a sharp knife, cut the sheets lengthwise in half and cut each length crosswise into thirds, making 6 sections per sheet of phyllo.
- Cover phyllo with a barely damp kitchen towel to prevent from drying.
- Place one square of phyllo on a work surface. Brush lightly with melted butter. Top with a second square of phyllo, off-setting the corners. Brush lightly with melted butter. Top with a third square of phyllo, off-setting the corners again to form a rough star shape.
- Place two tbsp of filling in the center of the phyllo. Enclose filling by bringing together two opposite sides. Continue to gather the edges while twisting and pleating them slightly to form a purse. Brush the top and sides lightly with clarified butter.
- Place the purses on the baking sheet (leaving an inch or two of space around each one) and bake at 375 degrees until tops are golden brown, roughly 18-25 minutes–if baking in batches, allow baking sheet to cool completely between each one.
- Remove from oven and place baking sheet on rack to cool for 5-10 minutes. Serve immediately.
Notes
- The filling can be made up to a day or two in advance and kept covered in an airtight container in the refrigerator.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 1 purse
- Calories: 90
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Frequently Asked Questions
Why does the recipe require squeezing the swiss chard so thoroughly?
After blanching, the chard is placed in a clean kitchen towel and squeezed over a sink to remove excess moisture before being finely chopped. If you skip this step, the water will steam inside the phyllo during baking, making the pastry soggy rather than golden and crisp.
What is the purpose of offsetting the phyllo squares at different angles?
The instructions say to stack three squares of phyllo, rotating each layer so the corners are offset. This creates a rough star shape that gives the purse enough overhang on all sides to gather and twist up around the filling, forming the characteristic pleated top.
Why does the recipe call for clarified butter or ghee instead of regular butter?
Regular butter contains water and milk solids that can cause phyllo to steam and turn soft. Clarified butter and ghee have had those removed, so they keep the pastry layers shatteringly flaky throughout the 18–25-minute bake at 375°F. 
Can the filling be made in advance?
Yes — the notes say the filling can be made up to a day or two in advance and kept covered in an airtight container in the refrigerator. Assemble and bake the purses just before serving so the phyllo stays crisp.
