From the Garden: Filo Roll with Swiss Chard and Ricotta
A hearty filo roll is a great way to use up a large quantity of fresh greens that are in danger of going bad. No chard? No problem. Use spinach, kale or sorrel, even mixing in a bit of arugula if you’d like, instead.
Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe. Want more “From the Garden” recipes? Check out these Garlic Scape Chinese Pancakes, or this Purslane Salad.
(Yield: 10 portions)
About ¼ cup extra virgin olive oil, divided
1 large bunch Swiss chard, trimmed, roughly chopped
2 medium yellow onions, finely diced (about 2 cups)
½ cup pine nuts, toasted
1 large egg, lightly beaten
1 cup ricotta cheese
1 teaspoon chopped fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 package Filo dough
Preheat oven to 325F. Cover a baking sheet with parchment paper; set aside.
Heat 1 tablespoon oil in a large skillet over medium-low heat. Add chard and cook until wilted, about 5 minutes.
Transfer chard to a food processor and pulse a few times to break down the chard; do not puree. Transfer chard to a mesh strainer and let stand to drain most of the liquid.
Heat 1 tablespoon oil over medium-low heat in previously used skillet. Add onion and cook until translucent, about 5 minutes. Add chard and pine nuts to onions, and cook for 2 minutes.
In a large bowl, stir together egg and ricotta. Stir in chard mixture, thyme, salt and pepper.
Place 1 sheet of filo horizontally on a damp kitchen towel and brush lightly with oil. Top with another sheet, repeat procedure, and top with third sheet.
Spread filling onto filo, leaving 1½-inch borders on top and at ends.
Starting at the bottom, begin folding up the roll, folding in ends as you go. When roll is almost finished, brush the top border with oil and seal. Brush the top of the roll with remaining oil. Transfer to prepared baking sheet.
Using a sharp knife, score the top of the roll with diagonal cuts at 1½-inch intervals.
Bake 30-35 minutes, until golden brown.
Cool before cutting and serving.