Chard and feta puff pastry parcels

Ingredients for 4 servings:

• 150 g chard leaves
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 50 ml water
• 150 g feta cheese
• 1 egg(s)
• 1 tbsp breadcrumbs
• 3 tomatoes, dried in oil
• salt and pepper
• 1 pinch of nutmeg
• 1 handful of basil leaves
• 1 pack of puff pastry (approx. 275 g)
• possibly roasted sesame seeds
• possibly roasted black cumin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the chard and remove the stems and, if the leaves are very large, the thick central ribs. Roughly chop or slice. Finely dice the onion and garlic and sauté in a pan with olive oil until translucent. Add the chopped chard. Fry while stirring until it collapses. Pour in about 50 ml of water and sauté until the water has evaporated (this eliminates the need to blanch the chard beforehand). Set the pan aside and let the chard cool. Meanwhile, finely dice or crumble the feta cheese. Finely chop the basil leaves and finely slice the sun-dried tomatoes. Add everything to the chard, mix, and season with salt, pepper, and a pinch of nutmeg. Whisk the egg in a small bowl, then add 2/3 of it to the chard along with the breadcrumbs and mix well again. Roll out the puff pastry, cut it in half lengthwise, and then quarter it crosswise to create 8 squares. Brush the cut edges with beaten egg and divide the filling among all eight pieces of dough, allowing half of the dough to be folded over the edges to create pockets. Carefully press down the edges to seal the pockets securely. Place on a baking sheet lined with baking paper. Prick the top two or three times with a fork. Brush with the remaining egg and sprinkle with sesame seeds and/or black cumin seeds, if desired. Bake in a preheated oven at 200°C (top/bottom heat) for 20-25 minutes on the middle shelf until golden brown. Watch the oven for the last 5 minutes to ensure they don’t overcook. Remove from the oven and allow to cool slightly. Serve warm with a yogurt and herb dip and leaf salad as a main course. They also taste very good cold and are ideal for a cold buffet or as provisions for a picnic.