Chard and Feta Filo Parcels

Chard and Feta Filo

Chard and Feta Filo Parcels

My lovely father in law has a beautiful little garden, which he likes to tend to every day. He grows beans, eggplants and chard among other things and loves to give me a parcel of veggies whenever I go over. It’s a bit like getting a farmers market delivery every month and I immediately get to work thinking about what new recipe I can make that will do his produce justice.

This is a play on spanakopita, but it much simpler than that and uses chard instead of spinach! I served it with a side salad and we had it as a main, but you could easily serve it as an appetizer.

Mr. B has started a nodding rating system to indicate how much he likes a dish (bobble head to come) and this one gets 4/5, missing one star purely as it is a savoury rather than sweet dish!

Ingredients

  • 1 head of chard
  • 1 large onion, chopped
  • 150g sheep cheese feta
  • 1 pack of filo pastry
  • 1 cup coconut oil
  • 1 tbsp. sesame seeds
  • Salt and pepper

Method

  • Put a pan of salted water on to boil
  • Preheat the oven to 350f
  • Heat 1tbsp. coconut oil and cook the onion gently for 10 minutes till translucent
  • In the mean time wash the chard and strip the leaves away from the stalks
  • Chop the stalks into small pieces and add them to the onions, add salt and pepper and cook for another 5 minutes
  • Add the chard leaves to the hot water and cook for 1 minute, drain and cool immediately under cold running water. Drain and squeeze as much excess water out as you can. Roughly chop the leaves.
  • In a bowl crumble the cheese together with the onions, chard stalks and chopped leaves. Set aside to cool.
  • Remove the filo from the packet and lay it out
  • Take out one layer and brush with coconut oil, add a second layer on top and repeat
  • Place two heaped tablespoons in the middle of the sheet and fold inwards to create a square parcel. Brush with coconut oil, flip and brush the back
  • Sprinkle the top with sesame seeds and bake for c. 30 minutes or until golden brown
  • Once out of the oven, let cool for a few minutes and serve whole or cut into half on the diagonal to create two triangle halves
  • Serving suggestion – accompany with a side salad of rocket, extra virgin olive oil, a squeeze of lemon and a dusting of lemon zest (the acid in this salad will help cut through the richness of the feta)
Advertisements

Beet tartare

Processed with MOLDIV

Life is your canvas…paint it with your dreams!

My dreams are normally full of food. If you know me well and see me staring off into the distance, you’ll know its because I am thinking about my next meal, the meal I just had or a recipe I am working on. It is therefore natural for me to combine food and art.

Beetroots have such amazing colors, my favourite is the deep ruby red because of the colour but also the antioxidant qualities you get with it.

This recipe is my healthy vegan version of beef tartar using those beautiful red beets to create a hearty, beet tartare. The dish has a lovely crunch and salinity from the capers and a smooth heat from the mustard.

I loved playing with this dish, as when you have finished you have a pink paint and a white cream cheese base to play with. It lets your inner artist (and child out) and what could be more fun than that!

This is a Tasha. Kitchen original, feel free to copy, creativity should be shared!

Ingredients

  • 2 small beets
  • 1 tsp. capers
  • 1½ tbsp. olive oil
  • 1 tsp. mustard
  • 1 tsp. apple cider vinegar
  • ¼ tsp. sea salt
  • 3 tbsp. vegan cream cheese (see prior recipe)
  • Chives, chopped (for garnish)

Method

  • Preheat an oven to 350c
  • Bake the beetroots in salt for 40 mins or until slightly tender
  • Remove from the oven and let cool
  • Once cooled chop into roughly 1cm x 1cm pieces
  • Whisk together the mustard, vinegar, oil, and salt.
  • Transfer beets to a small bowl and mix with the dressing
  • Smear plate with the vegan cream cheese and place the beetroot on top using a cookie cutter or ramekin
  • Garnish with chopped chives