Filo Chard Pockets

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

Ingredients:

• 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

Directions:

1. 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.
2. Place the onion and mushrooms in the pot and saute about 5 minutes. Add garlic and saute another minute.
3. 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.
4. 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.
5. Preheat oven to 350 degrees F, and place a large ungreased baking sheet near your work area.
6. Cut a double layer of filo into 8 long rectangles. Keep them under a damp (not wet) cloth while working.
7. 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.
8. 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.