Servings
12
Prep time
Cook time
Recipe
Ingredients
- 8 sheets filo pastry
- 2 cups Swiss chard, chopped
- 1/3 cup pine nuts
- 2 tsp minced garlic
- ¼ cup grated parmesan
- ¼ cup Gruyère cheese
- Zest 1 lemon
- 1/3 cup olive oil
- Salt & pepper, to taste
- 2 tbsp melted butter
Method
- Preheat oven to 190°C.
- In a food processor, combine Swiss chard, pine nuts, garlic, parmesan, Gruyère, lemon zest, olive oil, salt and pepper. Pulse until you get a pesto-like consistency.
- Lay 1 sheet of filo pastry on a baking sheet, brush lightly with melted butter and repeat layering with the remaining sheets, brushing butter between each layer.
- Spread the Swiss chard pesto evenly over the top layer.
- Bake for 20-25 mins or until the filo pastry is golden and crisp.
- Let it cool for a few mins, then slice into squares or wedges to serve.
- Tip: For a richer taste, consider adding a sprinkle of crumbled goat’s cheese or feta to the pesto mixture before spreading it on the filo pastry.
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