Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce


  • 1 box phyllo dough, thawed per instructions
  • 4 cups chard, tough stems removed and chopped
  • 1/2 pound new potatoes, washed and finely chopped
  • 6 large cloves of garlic, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1/2 white wine
  • 1 cup parmesan cheese, if desired
  • 1.5 sticks (12 Tbsp) of butter
  • 3 Tbsp olive oil
  • 5 ox dried bulgur wheat (tabbouleh), rehydrated per instruction
  • 1 cup full-fat Greek yogurt
  • 1/2 cup mint and/or parsley
  • 3 tomatillos, husked and grated then drained
  • 1 jalapeno
  • salt and pepper to taste
  1. In a skillet, heat 1/2 stick of butter (4 Tbsp) until melted and slightly browned. Add onion and saute until golden. Add 5 cloves of minced garlic and saute 2 minutes more. Add white wine to deglaze the pan and simmer until reduced by half. Add potatoes and saute until softened, the add chard and saute until leaves are glossy and tender. Add rehydrated tabbouleh, 2 Tbsp olive oil, salt and pepper to taste.
  1. Melt a stick of butter (8 Tbsp) in the microwave. On a clean work surface, lay out two sheets of phyllo, brush with butter, then put two more sheets on top and butter. Repeat until you have 6 sheets, stacked. Continue making stacks of 6 sheets until phyllo is used up (it’s ok if some stacks have fewer sheets).
  1. Cut the stacks into 4-6 strips and use each strip to make a filling pouch with about 2 Tbsp of filling, folding to seal. Brush with butter and sprinkle with cheese if desired, then bake, seam side down until deeply golden brown and crispy.
  1. To make the sauce, blend the yogurt with 1 Tbsp olive oil, 1/2 cup mint and/or parsley, jalepeno, 1 clove of garlic. Stir in the grated tomatillos and season to taste with salt and pepper.

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