Filo Pastry Chard & Feta Rolls
A Turkish inspired recipe, these savoury crispy chard and feta rolls are made from filo pastry and a herby cheese filling. They can be prepared ahead and served on their own for a snack or as part of a mezze platter.
- No chard? Use pak choi or spinach instead.
- No ricotta? Use feta instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
3 Filo pastry sheets
100 g Chard (finely chopped )
100 g Feta (crumbled)
100 g Ricotta cheese
2 Spring onions (sliced)
1 tbsp Fresh thyme (chopped )
a pinch of Chilli flakes
Salt & pepper
- Make the filling: Preheat the oven to 190 C/170 c fan/5 gas mark. In a mixing bowl, combine the chard, cheeses, spring onions and thyme. Add the chilli flakes and a good drizzle of extra virgin olive oil. Mix well and season to taste with salt and pepper.
- Prepare the rolls: Lay the filo pastry sheets flat on a cutting board, using a sharp knife, cut the filo sheets into 8 equal strips. Work with 1 strip of filo at a time, brush olive oil on the filo pastry and spoon about 1 ½ tablespoons of the filling in a straight line along the bottom edge that is closest to you. Roll tightly and tuck the sides in, so that the filling is now encased into a roll. Makes 8 rolls following the same steps.
- Bake the rolls: Place the chard and feta rolls onto a lined baking tray. Brush with olive oil and bake for 10-15 minutes, or until they are crispy and golden brown on all sides. Serve warm with a drizzle of honey or your favourite dip. Enjoy!
How to store
Prepare ahead tips: You can prepare the chard and feta rolls ahead of time. Arrange the uncooked rolls on a tray, then cover and store in the fridge until ready to cook. They will keep for up to 2 days. To freeze uncooked rolls: Arrange the rolls on a tray in one single layer. Cover and freeze for about 1 hour, then transfer to a freezer-safe container and return them to the freezer. They will keep for up to 2 months in the freezer. To cook; just bake the rolls from frozen.