Vegetable Pastry

Cut the round dough in the middle and divide it into two parts. Put the two halves of dough on top of each other and cut in half again. Thus, you have obtained four pieces of dough. Repeat the same process with four pieces of phyllo and finally divide it into 16 triangular pieces.

Wash the chard, cut each leaf lengthwise, remove the thick veins. Finely chop the leaves. Peel the outermost skin of the leek, cut the tassel, and finely chop the white part into rings. Wash, scrape and grate the carrot. Put the olive oil in the pan, when it is hot, throw in the leeks and fry for two minutes.

Than add the carrot and fry for 3 more minutes, then add the chard. Fry for another 3 minutes. Take the pan off the fire. Add boiled potatoes, salt, pepper, mix well and leave to cool. Put the cooled vegetable mixture on the wide side of each piece of dough and wrap it as an amulet. When you reach the end, dip the thin end in the middle into a small bowl of water and stick it on the wrapped part. Before frying in oil, drain excess oil on a paper kitchen towel.

1 ready-made phyllo
3 leaves of chard
2 leeks
1 medium carrot
1 small potato
black pepper
2 tablespoons of olive oil

Bon Appetit!