Swiss Chard Börek — Phyllo Rolls with Swiss Chard and White Cheese

Use a knife to separate the white stems from the Swiss chard leaves. Cut the stems into ½ cm pieces and the leaves into wide strips. Wash them separately in plenty of water; dirt can collect in the folds of the leaves.

Blanch the leaves in boiling water for 4 minutes, drain them and transfer to cold water. Squeeze out the liquid by the handful, then chop finely. The squeezed leaves should not drip; any remaining water will collect at the bottom during baking.

Sauté the onion and Swiss chard stems in olive oil for 7 minutes, until the stems are tender. Remove from the heat and let cool slightly, then mix in the chopped leaves, crumbled white cheese, salt and black pepper. Do not add the cheese to the hot filling; it will release liquid.

Cut each phyllo sheet in half. Place a strip of filling along the wide edge of each half and roll toward the narrow end. Coil each roll like a snail and arrange it on a greased baking sheet. Brush with the remaining olive oil.

Bake in an oven preheated to 190°C / 375°F for 35 minutes. It is ready when the phyllo is deep golden and the layers puff apart. This olive oil börek can be served warm or cold.