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.

This Story Originally Appeared On sunset.com

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Leigh Beisch

Recipe Summary

Yield:
Makes 20 turnovers (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per turnover.

Nutrition Facts

115 calories; calories from fat 66%; protein 3.1g; fat 8.4g; saturated fat 3.9g; carbohydrates 7.5g; fiber 1.4g; sodium 246mg; cholesterol 26mg.
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