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Sunday, March 20, 2011

Big Filo Packages of Chard and Potato

We bought a big bunch of chard and a package of filo from the Armenian grocers in Watertown - this suggested itself.

This makes 2 fat rolls.

~4 medium potatoes, peeled
1 large bunch (~1 lb) chard, stems chopped and leaves torn into pieces (separately)
1-2 onions, chopped
7 cloves garlic, finely chopped
~10 mushrooms, sliced
1-2 tbsp chopped parsley
2 tbsp sesame seeds, lightly toasted
12 sheets thicker (#7) filo
a few olives, finely chopped (optional)
splash of white wine

olive oil
fake milk
salt and pepper

Peel and boil potatoes 15-20 min.  Mash (doesn't matter if they are not perfectly smooth) with fake milk, olive oil, salt and pepper to taste.  Put into large bowl and set aside.

Fry the onions and garlic for ~5 min.  Add the chard stems and mushrooms and fry another ~5min.  Add salt and pepper and a splash of white wine to taste, and fry til combined and evaporated.  Add the parsley and chard leaves and stir and fry until the chard is wilted.

Add the chard mix and the chopped olives (and any juice or oil with the olives) to the potato and mix.  Set aside (it is good to let filling cool before putting it into the filo).

On a dry clean surface, lay out one sheet of filo.  Spread thinly with olive oil.  Put the next sheet of filo on top and spread with olive oil again, and this time add a sprinkling of sesame seeds.  Continue layering until there are 6 sheets (don't put anything on top of the last sheet).  Spread half the chard/potato mix evenly along one short end of the filo layers.  Then roll it up into a big fat roll, gathering and tucking the short ends as you go.  Cut diagonal lines through the filo on top, then brush the top with olive oil and sprinkle with sesame seeds.

Cutting lines in the top

Repeat with the other 6 filo sheets and remaining filling / seeds.

Heat oven to 375F.  Put rolls on baking trays into oven for 30-40min until golden brown (this may be quicker- keep an eye on them).  Remove and allow to cool a little before eating (filling will be very hot).

Finished result

The filling was really good.  Best to roll from the short end, as if you go along the long side you get loads of filo and little filling in the end pieces.  Best to bake on a ceramic or pyrex oven tray, not metal (bottom burned of metal one a little).  Sesame seeds on top all fell off when cutting - perhaps only put them inside?  Could try different fillings (think I will use the rest of the packet to do a little apple one), and also could try different shapes - individual sized packages, or a big layered pie.  The pastry split and flaked as it cooled, and then softened in the cooled version, but it was still good as a cold thing for lunch.
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