Fennel and Herb Phyllo Pastries Hortopita
Ingredients
- 4 tbsp. extra-virgin olive oil
- 1 bunch Swiss chard (about 1 3⁄4 lbs.), stemmed and chopped
- 1⁄2 small white onion, minced
- 1⁄2 small bulb fennel (with stalks and fronds), minced
- 3 oz. feta, crumbled
- 1 tbsp. minced flat-leaf parsley
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-oz.) package frozen phyllo dough, thawed
- 6 tbsp. unsalted butter, melted
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