Chard Walnut Burek

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.