These pocket sandwiches are nice for lunch, whether served hot or at room temperature. They are rich in vitamins and protein, and taste wonderful!
Makes 8 pocket sandwiches
- 2 Tbsp butter (divided use)
- 2 Tbsp olive oil (divided use)
- 1/2 medium onion, chopped
- 2 c chopped mushrooms
- 1 clove garlic, minced
- 4 c finely chopped chard
- 2 oz crumbled feta cheese
- 1/4 tsp salt
- 1/8 tsp pepper
- 12 sheets filo dough, defrosted
- 1 egg yolk, beaten
- 1 Tbsp sesame seeds
- In a large pot over medium heat, melt two tablespoons of butter. (Transfer one tablespoon to a small bowl and add one tablespoon of the olive oil for brushing the filo later.) To the remaining butter in the pot, add the other tablespoon of olive oil.
- Place the onion and mushrooms in the pot and saute about 5 minutes. Add garlic and saute another minute.
- Add chard to the pot and saute until tender, or about 5 minutes. Place the mixture in a sieve to drain and cool for 10 minutes.
- Press down on the chard mixture with the back of a spoon to release any moisture. Place dry chard mixture in a bowl and add feta cheese, salt and pepper; blend well.
- Preheat oven to 350 degrees F, and place a large ungreased baking sheet near your work area.
- Cut a double layer of filo into 8 long rectangles. Keep them under a damp (not wet) cloth while working.
- Lay one double layer of filo on your work surface and brush with the butter/oil mixture. Place 1/4 cup of the filling at the bottom, forming a triangular shape. Roll the triangle up all the way to the top of the rectangular filo. Brush both sides of the triangular pocket with the butter/oil and set on the baking sheet.
- Repeat this process with all 8 filo pockets. Brush tops with egg yolk and sprinkle with sesame seeds. Bake 20-25 minutes, or until golden brown and crisp. Serve hot or at room temperature.