Chard Walnut Burek
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Swiss chard
- ½ bunch scallions
- 6 Tbsps olive oil
- 125 grams butter
- 5 Tbsps milk
- 100 grams Walnut (coarsely chopped)
- 1 egg
- 175 grams Feta
- hot ground paprika
- 500 grams Filo dough
- 1 egg yolk
- salt
- freshly ground peppers
Preparation steps
Rinse and trim chard and cut roughly. Blanch chard briefly in salted water and squeeze to drain well
Rinse, peel and chop scallions.
Crumble feta.
Heat 3 tablespoons butter with 3 tablespoons olive oil in a large pan and sauté scallions and walnuts about 3 minutes. Add chard and sauté about 1 minute, stirring constantly. Remove pan from heat and allow to cool. Mix egg, feta and paprika into chard mixture and season with salt and pepper.
Melt remaining butter, add 4 tablespoons milk and remaining olive oil and mix well.
Cut filo dough into squares of about 30 x 40 cm (approximately 12 x 16 in.) if necesary, brush each sheet with butter mixture and stack sheets together.
Spread chard mixture evenly over filo dough, leaving uncovered border around edges, and roll up.
Place roll seam-side down on a greased baking sheet.
Mix egg yolk with 1 tablespoon milk and brush over roll.
Bake in oven preheated to 200°C (approximately 400°F) until golden brown, 40-45 minutes. Let cool and cut into thick slices to serve.
