Swiss chard and kale are two of the most nutrient-dense leafy greens available, known for their robust flavors and myriad health benefits. Swiss chard boasts tender leaves with a slightly sweet, earthy taste, while kale offers a hearty, slightly bitter flavor with a satisfying crunch. Both greens are rich in vitamins A, C, and K and essential minerals like iron and calcium. Incorporating Swiss chard and kale into your meals enhances the nutritional value and also adds vibrant color and a delightful texture to your dishes. Elevate your appetizer game with these delightful mini filo parcels filled with a savory blend of Swiss chard and kale. Perfectly portioned for individual servings, these crispy, golden parcels are as visually appealing as they are delicious. The tender sautéed greens, creamy goat cheese, and nutty Parmesan create a rich and flavorful filling that contrasts beautifully with the flaky filo pastry. Ideal for entertaining, these mini parcels are easy to handle, making them a sophisticated and convenient choice for any gathering. Whether served as a starter or a side, these elegant bites will impress your guests and leave them craving more.
Why is this the best recipe?
Perfectly Portion-Controlled: Each filo parcel is an individual serving, making it easy to control portions and serve at gatherings without the need for slicing or cutting. This ensures everyone gets an equal share of the delicious filling and crispy pastry. Elegant Presentation: The individual parcels look sophisticated and professional, making them perfect for entertaining guests. Their neat, uniform appearance adds a touch of elegance to any table setting. Versatile and Customizable: This recipe allows for endless customization. You can easily add different ingredients to the filling, such as mushrooms, sun-dried tomatoes, or cheeses to suit your taste or dietary preferences. Convenient and Easy to Serve: The individual parcels are easy to handle and serve, reducing mess and making them ideal for parties, picnics, and buffets. Guests can easily pick them up and enjoy without the need for utensils. Crispy and Delicious: The filo pastry becomes perfectly golden and crispy in the oven, providing a delightful contrast to the rich, savory filling. The combination of textures enhances the overall eating experience. Make-Ahead Friendly: These parcels can be assembled ahead of time and stored in the refrigerator until you’re ready to bake them. This convenience makes them an excellent choice for busy hosts who want to prepare in advance and enjoy stress-free entertaining.
Ingredients and substitutes
Onion: Provides a sweet and savory base flavor when sautéed. Shallots or leeks can be used for a milder, slightly different taste. Garlic: Adds depth and a distinct savory note to the filling. You can also use garlic powder (use sparingly) or minced shallots. Swiss Chard: Contributes a slightly earthy, mild flavor and a tender texture. Spinach or beet greens can be used for a similar taste and texture. Kale: Adds a robust, slightly bitter flavor and a hearty texture. You can also use collard or mustard greens for a similar hearty texture and taste. Goat Cheese or Cream Cheese: Provides creaminess and a tangy richness to the filling. You can also use feta cheese (for a tangier flavor) or ricotta cheese (for a milder flavor). Grated Parmesan Cheese: Adds a nutty, salty flavor and enhances the overall richness of the filling. You can also use Pecorino Romano (for a saltier, sharper flavor) or Asiago cheese. Filo Pastry: Creates a crisp, flaky outer layer that contrasts with the creamy filling. You can substitute with puff pastry (for a richer, more buttery texture) or homemade shortcrust pastry. Olive Oil or Melted Butter: Used to brush the filo pastry, ensuring it becomes golden and crisp during baking. You can also use vegetable oil, melted ghee, or a combination of melted butter and olive oil.
Step-by-step: Swiss chard kale filo parcels
Preheat the Oven: Preheat your oven to 375°F /190°C/ Gas mark 5. Prepare the Filling: Heat a large skillet over medium heat and add a tablespoon of olive oil. Sauté the chopped onion until it becomes translucent, about 5 minutes. Next, add the minced garlic and sauté for another minute. Then, add the chopped Swiss chard and kale to the skillet. Cook until wilted, and any excess moisture has evaporated, about 7-10 minutes. Season with salt and pepper to taste. Remove from heat and let the mixture cool completely.
Mix the Cheeses: Transfer the greens mixture to a large mixing bowl once it has cooled. Add the goat cheese or cream cheese and grated Parmesan cheese. Mix until well combined. Prepare the Filo Pastry: Lay one sheet of Filo pastry on a clean, dry surface. Brush with olive oil or melted butter. Then, pleat the filo like a fan and fold it in half.
Assemble the Parcels: Place a spoonful of the filling in the center of each filo. Next, fold the long sides over the filling. Brush with olive oil or melted butter to seal the edges. Then, place the parcel’s seam-side down on a baking sheet lined with parchment paper. Repeat the process with the remaining filo sheets and filling to make more parcels. Bake the Parcels: Brush the tops of the parcels with more olive oil or melted butter. Bake in the oven for 20-25 minutes or until the filo pastry is golden brown and crisp. Serve: Let the parcels cool slightly before serving. Serve warm as an appetizer or side dish.
Tips for Success
Keep Filo Pastry Moist: Filo pastry can dry out quickly, so keep the sheets you’re not working with covered with a damp kitchen towel. This will prevent them from becoming brittle and tearing. Properly Cook the Greens: Cook the Swiss chard and kale thoroughly to remove excess moisture. This ensures that the filling isn’t too wet, which could make the filo pastry soggy. Cool the Filling: Let the sautéed greens cool completely before mixing in the cheeses. Adding cheese to hot greens can cause the cheese to melt too much, making the filling harder to handle. Even Filling Distribution: Place an equal amount of filling in the center of each filo rectangle to ensure consistent flavor and texture in every parcel. Seal the Parcels Well: Fold and seal the parcels tightly to prevent the filling from leaking out during baking. Brush the edges with olive oil or melted butter to help seal them and create a crispy finish. Brush Generously: Brush each layer of filo pastry and the tops of the parcels generously with olive oil or melted butter. This helps achieve a golden, crispy finish and ensures the layers don’t stick together. Use Parchment Paper: Bake the parcels on a parchment-lined baking sheet to prevent sticking and make cleanup easier. Watch the Oven: Keep an eye on the parcels while they bake. Filo pastry can go from golden to burnt quickly. If they brown too fast, you can cover them loosely with aluminum foil to prevent burning while ensuring the filling cooks through. Let it Rest: Allow the parcels to cool slightly before serving. This helps the filling set and makes it easier to handle and enjoy without burning your mouth. Serve Fresh: For the best texture and flavor, serve the filo parcels fresh out of the oven. If you need to reheat them, do so in the oven to maintain their crispiness rather than using a microwave.
Creative variations for this strudel
Mushroom and Herb Strudel: Add sautéed mushrooms (such as cremini, portobello, or shiitake) to the filling. Include fresh herbs like thyme, rosemary, or parsley for extra flavor. Adds a rich, umami flavor and an earthy depth to the filling. Spinach and Ricotta Strudel: Replace Swiss chard and kale with spinach. Substitute goat cheese with ricotta cheese. It creates a classic and creamy filling with a mild flavor, similar to spanakopita. Caramelized Onion and Goat Cheese Strudel: Include caramelized onions and roasted red peppers in the filling. Use goat cheese and a sprinkle of crumbled blue cheese. Enhances the filling with sweet and smoky flavors and a hint of tanginess from the blue cheese. Sweet Potato and Walnut Strudel: Add roasted sweet potato cubes and chopped walnuts to the filling. Use cream cheese and a dash of nutmeg. Combines sweet and nutty flavors with a creamy, spiced filling for a unique twist. Artichoke and Leek Strudel: Add sautéed leeks and chopped artichoke hearts to the filling. Use a mix of cream cheese and grated Asiago cheese. Provides a delicate, slightly tangy flavor and a creamy consistency that complements the greens. Apple and Brie Strudel: Include thinly sliced apples and brie cheese in the filling. Add a sprinkle of cinnamon and a drizzle of honey. It creates a sweet and savory strudel with a touch of elegance, perfect for a unique appetizer or dessert.
Easy Apple Strudel Recipe with Filo Pastry Swiss Chard Kale Strudel – Savory and Creamy Crustless Swiss Chard Quiche – Simple and Easy Apple Strudel with Puff Pastry: Simple, Easy, Effortless Easy and Nutritious: Sautéed Kale with Pine Nuts and Cranberries
Frequently asked questions
Creative ways to serve filo parcels
With a Tangy Yogurt Sauce: Serve slices of the strudel with a side of tangy yogurt sauce made by mixing Greek yogurt with lemon juice, minced garlic, chopped fresh dill, salt, and pepper. The sauce adds a refreshing and creamy contrast to the savory strudel. Alongside a Fresh Salad: Pair the strudel with a fresh and vibrant salad, such as a mixed greens salad with cherry tomatoes, cucumbers, red onions, and a light vinaigrette. This combination makes for a well-balanced meal. With a Spicy Tomato Chutney: Accompany the strudel with a spicy tomato chutney made with tomatoes, onions, garlic, ginger, chili, vinegar, and sugar. The chutney adds a sweet and spicy kick that enhances the flavors of the strudel. With a Light Soup: Serve the strudel alongside a light and flavorful soup, such as a tomato basil soup or a butternut squash soup. This combination makes for a comforting and complete meal. With a Cheese Board: Include the strudel as part of a cheese board with various cheeses, fruits, nuts, and crackers. This creates a sophisticated and delicious appetizer or light meal option. As a Brunch Buffet Item: Serve the strudel alongside dishes like quiches, frittatas, fresh fruit, and pastries as part of a brunch buffet. This makes for an elegant and diverse spread.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later