Rainbow Chard is beautiful.
I just love the look of it - with it's multi-coloured stalks that range from a pale white to a vibrant red. Unfortunately once you cook the leaves they all tend to look the same.
With my bunch of rainbow chard I've decided to combine them with ricotta and turn it into a filling for a simple filo (phyllo) pastry roll.
Rainbow Chard and Ricotta Filo Roll
[Makes 2 rolls]
300 grams rainbow chard, leaves only (you can use silverbeet, spinach, cavolo nero etc if so desired or even a mix)
300 grams fresh ricotta, drained
handful pine nuts
salt and freshly ground pepper
freshly ground nutmeg
freshly grated Parmigiano-Reggiano
8 sheets filo (phyllo) pastry
Wash the chard leaves well and then boil until just soft. Drain well and set aside to cool.
When cold, squeeze the leaves well to remove all excess water - roughly shred the leaves and place into a bowl.
Add the ricotta and stir to mix - then season with salt and freshly ground pepper and nutmeg. Sprinkle over with a generous handful of freshly grated Parmigiano-Reggiano and pine nuts and stir well to combine. Taste and make any further adjustments to the seasoning.
Whisk the egg with a fork before adding it to the chard mixture - make sure it's well incorporated before setting this aside.
Take four filo sheets - place on sheet on baking paper and brush with melted butter; repeat with the other three sheets.
With the shortest side of the pastry facing you, place half the mixture near the bottom shaping it to form a sausage shape. Roll the filo over the filling to cover it - brush the exposed pastry with melted butter, fold in the sides and then continue to roll.
Place on a baking paper lined tray - brush the outside with a little more melted butter and sprinkle with sesame seeds.
Repeat the process with the remaining filo sheets to make another roll.
Bake in a preheated 180°C/350°F oven until the pastry has browned and the filling has set - about 30 to 45 minutes.
Let it cool for 5 minutes on the tray before serving.
When you cut through, you'll see the layers of crisp filo surrounding the mix of chard and ricotta that is attractively studded with pine nuts - the ricotta helps to lighten the feel of this dish.
Serve as a side or on it's own.
Tagged with Savoury Food