Stuffed Pastry with Swiss Chard and Feta
It appears that many cultures have a traditional stuffed pastry snack, at least in the Mediterranean. In Greece, Spanakopita is a popular appetizer made with phyllo dough, spinach and feta cheese. I also just learned about an Israeli stuffed pastry, Bureka, pronounced börek. Like spanakopita, it originated from Greece and Turkey, but landed in Israel. Essentially, Burekas are individual stuffed pastry made with puff pastry or phyllo dough and filled with a savory filling of meats, cheese or vegetables.
Earlier this week I really wanted to bake, but I was in the mood for something savory. Unfortunately, I do not have a lot of savory baking recipes in my memory box, so I looked to a new cookbook I borrowed from the library, Breaking Bread by Uri Scheft. Uri Scheft is a baker from Israel and owns bakeries in Tel Aviv and New York City. His cookbook focuses on Israeli bread baking. This is a wonderful cookbook with clearly written instructions along with photographs featuring each step. Reading this cookbook is like having Uri Scheft standing at your side and calmly teaching you how to bake bread.
I did not have the time to bake bread and go through the different proofing stages so I decided to bake one of the burekas recipes featured in his cookbook. The photograph of the Swiss Chard bureka was so appealing and I could clearly visualize a group of friends sitting round a table, having drinks, eating burekas with tahini, olives and pickles. It was an all are welcome greeting with a large platter of delicious bites.
At the time, there were three things that attracted me to the recipe: the photograph as mentioned earlier, Swiss chard, and store-bought pastry dough. As Uri points out, puff pastry is very difficult for the average home baker to make, so buying puff pastry is a great time-saving alternative. I like to make a lot by scratch, but puff pastry dough is out of my league. Buying it saves a lot of time and worry.
I love braised Swiss chard. This leafy green is not as soft and mild as spinach, or bitter and tough like kale. Plus, the colors of the stems are vivid and stunning. Swiss chard has a great balance of body and flavor. It is nice and green and not too bitter. Add a sprinkle of lemon zest over Swiss chard and this green vegetable really brightens up.
More recipes with Mediterranean Feel
Uri Scheft’s recipe had all my favorite ingredients with the convenience of store-bought puff pastry dough and I was eager to try it. This is not a difficult recipe to make, but working with puff pastry has its challenges. Each time I bake with it I get a different outcome. So, clearly there is more I should learn. However, listed here are a few key considerations when baking with puff pastry.
Look for good quality puff pastry made with all butter. The butter helps the laminating process of the pastry and creates the flakes.
My purchased puff pastry came in a one pound box with 2 sheets. The recipe calls for 5 strips of pastry cut at least 4 inches wide and about 12 inches long. How you figure the placement and division of the strips is up to you. I pinched the two pieces together and rolled out the pastry to the dimensions I needed. Unfortunately, I did not achieve a lot of puff. This could be for many reasons, one being the pastry dough is made with vegetable oil and not butter. Or, the dough was too warm. I often find the layers stick together. Here is a great article from Bon Appetit about working with puff pastry dough.
Get as much of the liquid drained from the cooked vegetables as possible. Excess liquid will make pastry soggy and weigh it down. Gently press out the liquid from the vegetables in a fine mesh strainer using the back of a wooden spoon. Be careful not to mush the vegetables.
Make sure the prepared filled pastries are cold before you put them in a preheated oven. Either place in the freezer for twenty minutes, or refrigerate for one hour. Don’t skimp on this step. The butter in the pastry dough must be cold to create a nice flaky pastry.
Make in advance preparation: Make the bureka and place them on a rimmed baking sheet in the freezer. Once they are frozen, put the burekas in a freezer bag and keep in the freezer for up to a month. When you are ready to bake, paint the egg wash over the frozen burekas and place them directly on a hot baking stone or an upside rimmed baking sheet in the pre-heated oven. Bake until golden brown.
I am sure by now you know how much I love learning about new foods and techniques. Cooking and baking is always a process of discovery, whether I made the dish for many years or just for the first time. New discoveries energize me and make me more curious. I was thrilled to learn about these savory stuffed breads and hope to perfect my technique as I continue to make them. Happy cooking.
As always, I would love to hear from you and bout your culinary adventures. You and follow me on Instagram @lemonthymeandginger, Facebook or leave a comment under this recipe on my blog.
Stuffed Pastry with Swiss Chard and Feta
- 12 oz 342 g Swiss chard
- 5 oz 142 g spinach, tough stems removed
- 1 TB 100 g olive oil
- 1/2 yellow onion finely minced
- 2 celery stalks and leaves thinly sliced
- 1/2 to mato seeds removed and chopped
- 2 cloves garlic minced
- Juice and zest from 1/2 a lemon
- 1/8 tsp red pepper flakes
- 1/2 tsp Kosher salt
- Fresh ground pepper to taste
- 1 lb 455 g store bought puff pastry - thawed if frozen
- All-purpose flour for rolling the pastry dough
- 1 1/4 cups 150 g feta cheese, crumbled
- 1 large egg
- 1 TB water
- For Garnishing
- Garnish with sesame seeds poppy seeds, everything bagel mixture, or dried herbs and spices
Clean the Swiss Chard and remove the stems from the leaves. Cut the stems into 1/4 inch (.5 cm) chunks and set aside. Stack the chard leaves on top of each other and slice across the width into 1 inch (3 cm) ribbons. Then cut the ribbons in half across the width. Set aside.
Prepare the spinach the same as the Swiss Chard, but discard the stems. If you are using baby spinach there is no need to chop the leaves. However, remove any long stems from the baby spinach.
Turn the heat to medium and heat the olive oil in a large 10-inch skillet. Add the minced onion, celery and Swiss chard stems and 1/4 tsp of Kosher salt to the skillet and cook until soften. About 5-8 minutes. Stir occasionally to prevent browning.
Add the chopped tomato, garlic, lemon zest, red pepper flakes, and a couple of grinds of fresh black pepper. Cook the vegetables until the tomatoes break down about 2 - 3 minutes. Stir the vegetables frequently while they are cooking.
Add half of the Swiss chard greens and 1/4 tsp Kosher salt, and stir and cook until they have all wilted. Add the remaining Swiss Chard and cook until it is all wilted.
Add the spinach leaves in two batches to the skillet with the vegetables. Once the spinach is heated and wilted, add the lemon juice. Stir and taste for seasoning. Add more salt if needed. Remember, the cheese in the filling will add a lot of salt to the bureka, so go light on the salt in the vegetables.
Transfer the filling to a bowl and cool completely. The cooked vegetables can be made in advance and kept in the refrigerator for several hours.
Once cooled, place the vegetables in a fine mesh strainer and drain out any excess water. Gently press down on the vegetables without squishing them.
Make the egg wash. In a small bowl beat the egg, water and a pinch of salt until completely combined. Set aside.
Prepare two large rimmed baking sheets and line with parchment paper.
Lightly flour your work surface and rolling pin. Set the puff pastry on the floured surface, long side facing you, and lightly flour the top of the pastry. Gently roll the pastry into a rectangle about 20 inches (51 cm) by 12 inches (30.5 cm) and 1/16 inch thick. When you roll out the pastry dough, roll the pin in one direction beginning from about 1/3 of the way up from the side closest to you. Switch directions and roll the pin across the width in one direction. And switch again. Turn the pastry over and roll in one direction from each side. Repeat this until you have an even shaped rectangle about 1/16 inch thick. Rolling the pin back and forth confuses the dough and you do not get an even stretch. Be careful not to over work the dough because it could get too warm. If the dough gets sticky and hard to work with, place on a rimmed baking sheet, cover with plastic wrap and refrigerate for 20 minutes.
Divide the dough into 5 strips across the width of the pastry dough, about 4 inches (10 cm) wide and 12 inches (30.5 cm) long. Brush each strip with the egg wash. Reserve the egg wash for later.
Divide the sautéed vegetables into 5 equal portions about 1/2 cup (120 ml). Spread the Swiss chard mixture evenly down the middle of each strip. Add about a shy 1/4 cup (60 ml) of feta cheese crumbles on top of the vegetables. (If the dough is difficult to work with, chill it in the refrigerator for 15 minutes.)
Fold the right side of the pastry strip over the filling and even with the left side of the pastry, like closing a book from the back to the front. Press on the edges and seal. Turn the filled pastry seam side down.
Twist each pastry into a spiral and make them into a U shape. Place each pastry on the prepared baking sheets. Place in the refrigerator and chill for one hour. Or place in the freezer and chill for 20 minutes.
Preheat the oven for at least 30 minutes to 400F (200C or Gas Mark 6). If you have baking stones add them on the oven racks when you turn the oven on. Or turn a rimmed baking sheet large enough for two or three bureka to fit, upside down on an oven rack. The stones or the baking sheet will get good and hot and help create a crisp crust. If you only have one stone bake the burekas in batches.
Brush the burekas with the egg wash and garnish with sesame seeds, poppy seeds, sea salt, or herbs and spices of your liking. Bake until the burekas are golden brown 30 - 35 minutes. Serve warm or room temperature.
Burekas are best eaten the same day they are make. Store any leftovers covered in the refrigerator for up to 24 hours.
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