Mangold Filo Package
very easy
45 mins
45 mins
Ingredients
- 4 leaves Strudel, filo or yufka dough (à 30 x 31 cm; cooling shelf; e.g. from Aunt Fanny)
- 2 stem(s) Mint
- 2 Cucumbers
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Olive oil
- 1 TEASPOON Olive oil
- 500 g Swiss chard
- 1 small onion
- 1 Garlic clove
- 7-10 Tbsp Caraway seeds
- 1 glass (à 370 ml) roasted peppers
- 30 g crushed almonds
- 125 g Feta
Directions
- 1
Let the dough sheets rest at room temperature for about 10 minutes. Wash mint and cut into fine strips. Wash cucumbers and cut or slice them into thin slices. Mix vinegar with salt, pepper and 1 tbsp. oil. Mix the vinaigrette with the cucumbers. Fold in mint.
- 2
Clean, wash and drain the chard. Cut the leaves into strips and finely dice the stems. Peel onion and garlic and dice finely.
- 3
Fry the onion and garlic in 1 tsp. hot oil. Add chard and deglaze with 2 tablespoons of water. Cover and fry for about 5 minutes. Season with cumin, salt and pepper. Drain paprika and let it drain. Puree with almonds and season with salt. Crumble feta.
- 4
Unroll the dough sheets from the backing paper. Cut each sheet of dough into four rectangles to make 16 rectangles.
- 5
Brush the dough sheets with water. Place about 1 heaped teaspoon of paprika dip in the middle of each dough rectangle. Spread chard on top. Sprinkle with feta. Fold the dough to the middle so that the packets are closed. Fold another sheet of dough around each packet.
- 6
Grill the filo parcels on the grill for about 5 minutes while turning. Serve with cucumber salad and the rest of paprika dip.
Nutrition Facts
300 kcal
24 g
16 g
13 g
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