Fennel and Herb Phyllo Pastries (Hortopita)

Name: Fennel and Herb Phyllo Pastries (Hortopita)
Total time: PT0D0H0M
Yield: makes 10-12 PASTRIES
Ingredients: 4 tbsp. extra-virgin olive oil; 1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped; 1 ⁄ 2 small white onion, minced; 1 ⁄ 2 small bulb fennel (with stalks and fronds), minced; 3 oz. feta, crumbled; 1 tbsp. minced flat-leaf parsley; 3 scallions, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 (16-oz.) package frozen phyllo dough, thawed; 6 tbsp. unsalted butter, melted

Serves
makes 10-12 PASTRIES

JAMES OSELAND

These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. We featured this recipe—from home cooks Ruth Honegger and Marino Pascal—as part of our special LA issue (March 2010).

Ingredients

4 tbsp. extra-virgin olive oil
1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped
¹⁄₂ small white onion, minced
¹⁄₂ small bulb fennel (with stalks and fronds), minced
3 oz. feta, crumbled
1 tbsp. minced flat-leaf parsley
3 scallions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (16-oz.) package frozen phyllo dough, thawed
6 tbsp. unsalted butter, melted

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Instructions

Step 1

Heat 2 tbsp. oil in a 12" nonstick skillet over high heat. Working in 2 batches, add chard and cook, stirring frequently, until wilted, about 4 minutes. Transfer chard to a large sieve and press with a wooden spoon to extract excess liquid; set aside.

Step 2

Return skillet to medium-high heat and add remaining oil. Add onions and fennel and cook, stirring occasionally, until soft, about 20 minutes. Transfer onion mixture to a bowl; stir in chard, feta, parsley, and scallions. Season filling with salt and pepper; let chill.

Step 3

Heat oven to 375°. Cut stacked phyllo lengthwise into 4 1⁄2"-wide strips; cover with a damp towel. Set aside. Put 1 strip phyllo on a surface and brush with some of the butter; top with another strip and brush with more butter. Repeat once more. Put 1⁄3 cup filling on one end of strip 1" from the end. Fold in a corner of that end to form a triangle. Then fold in that triangular edge to form another triangle; continue folding as you would a flag, until you have a triangular pastry. Transfer pastry to a baking sheet. Repeat; brush pastries with remaining butter. Bake until golden brown, 18–20 minutes.

Heat 2 tbsp. oil in a 12" nonstick skillet over high heat. Working in 2 batches, add chard and cook, stirring frequently, until wilted, about 4 minutes. Transfer chard to a large sieve and press with a wooden spoon to extract excess liquid; set aside.
Return skillet to medium-high heat and add remaining oil. Add onions and fennel and cook, stirring occasionally, until soft, about 20 minutes. Transfer onion mixture to a bowl; stir in chard, feta, parsley, and scallions. Season filling with salt and pepper; let chill.
Heat oven to 375°. Cut stacked phyllo lengthwise into 4 1⁄2"-wide strips; cover with a damp towel. Set aside. Put 1 strip phyllo on a surface and brush with some of the butter; top with another strip and brush with more butter. Repeat once more. Put 1⁄3 cup filling on one end of strip 1" from the end. Fold in a corner of that end to form a triangle. Then fold in that triangular edge to form another triangle; continue folding as you would a flag, until you have a triangular pastry. Transfer pastry to a baking sheet. Repeat; brush pastries with remaining butter. Bake until golden brown, 18–20 minutes.