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Winter-greens Turnovers

Leigh Beisch
Yield Makes 20 turnovers (serving size: 1 turnover)
Turnovers are a wonderful addition to your hors d'oeuvres repertoire. Ours, filled with mellow Swiss chard, cheese, and bitter dandelion greens, have an earthy flavor and crisp exterior. Prep and Cook Time: 1 hour, 30 minutes.


  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bunch Swiss chard (ribs and stems discarded), coarsely chopped
  • 1 bunch dandelion greens (stems discarded), chopped
  • 1/2 cup grated parmesan
  • 1/4 cup whole-milk ricotta
  • 1 egg
  • 1/2 teaspoon each salt and freshly ground black pepper
  • 1/2 cup butter
  • 7 sheets phyllo, thawed

Nutrition Information

  • calories 115
  • caloriesfromfat 66 %
  • protein 3.1 g
  • fat 8.4 g
  • satfat 3.9 g
  • carbohydrate 7.5 g
  • fiber 1.4 g
  • sodium 246 mg
  • cholesterol 26 mg

How to Make It

  1. Heat a large frying pan over medium-high heat; add olive oil. Add onion and cook, stirring, until translucent, about 3 minutes. Add garlic and cook 2 minutes more.

  2. Add Swiss chard and dandelion greens to pan in large handfuls and cook, stirring, until any liquid is evaporated. Transfer mixture to a medium bowl and stir in parmesan, ricotta, egg, salt, and pepper.

  3. Preheat oven to 350°. Melt butter in a small saucepan. Unroll phyllo and cover with a moist towel. Working with 1 sheet of phyllo at a time, arrange sheet so a short side is facing you. Cut sheet lengthwise into three even strips and brush each strip liberally with butter. Place a heaping tbsp. of greens at the bottom of each strip of phyllo, slightly off center. Fold the dough to make a triangle, then continue folding and turning (like you are folding a flag) to make the turnover. Brush top with butter and put on a baking sheet. Repeat with remaining phyllo, greens, and butter. Bake finished turnovers until puffed and brown, about 30 minutes. Serve hot.

  4. Note: Nutritional analysis is per turnover.