Tropical Silverbeet Chard Phyllo
Transform your mealtime with this crisp and creamy Tropical Silverbeet Chard Phyllo recipe, a fusion of Mediterranean and tropical flavors wrapped in golden, flaky perfection. Delicate phyllo pastry encases a luscious filling of sautéed silverbeet chard (Swiss chard), creamy coconut, tangy feta cheese, and aromatic fresh herbs like cilantro and mint, all elevated with a zesty hint of lime. The result is a vibrant and balanced dish that's perfect for entertaining or a sophisticated snack. Each parcel is brushed with butter for an irresistible crunch, while optional sesame seeds add a nutty finish. Ready in under an hour, these easy-to-make chard phyllo parcels can be paired with a fresh citrus salad or enjoyed on their own, making them a versatile addition to your recipe repertoire. Keywords: silverbeet chard recipe, phyllo pastry dish, tropical appetizer, savory snack, vegetarian phyllo parcels.
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Recipe Information
Ingredients
- 8 sheets phyllo pastry sheets
- 300 grams silverbeet chard (or Swiss chard)
- 100 milliliters coconut cream
- 150 grams feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon fresh lime zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 50 grams unsalted butter, melted
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds (optional)
Instructions
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Wash and finely chop the silverbeet chard, discarding any tough stems.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped silverbeet chard to the skillet and sauté for 3-4 minutes until wilted. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked chard, coconut cream, crumbled feta, chopped cilantro, chopped mint, lime zest, salt, and pepper. Mix well to create the filling.
Place one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Layer another sheet of phyllo pastry on top and brush again with butter. Continue this process until you have 4 layers.
Cut the phyllo stack into 4 equal rectangles.
Spoon 2-3 tablespoons of the chard filling onto one end of each rectangle, leaving a small border around the edges.
Fold the sides of each rectangle over the filling and roll it up to form a neat parcel. Brush the outside with melted butter to seal.
Repeat the process with the remaining 4 sheets of phyllo and filling.
Place the parcels on the prepared baking tray, seam side down. Sprinkle with sesame seeds if desired.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden and crispy.
Let the parcels cool for 5 minutes before serving. Pair with a fresh citrus salad or enjoy on their own as a savory snack.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
