Chard & Feta Wellington (GF)

I was supposed to make a phyllo pie, but phuck phyllo. It's horrible to work with. Tip your Greek restaurants generously.

So to save the filling ingredients from the trash, I decided to go get some puff pastry (much easier!) and make a Wellington.

Source: Choosing Chia & Connoisseurus Veg | Serves: 6 | Time: 1 hr

Ingredients

Vegetable filling

2 tbsp avocado oil (or vegetable oil)

3 cups leeks, chopped (about 1 large leek)

4 garlic cloves, peeled and chopped

1/2 cup cubed butternut squash, cooked*

4 cups swiss chard, chopped (can sub kale or spinach)

1/2 tsp salt

1/2 tsp pepper

1 tsp dried thyme

2 eggs

1 cup crumbled feta cheese

Other ingredients

1 sheet GF frozen puff pastry, thawed

1 tablespoon vegan butter, melted

Instructions

Prep the veggies and preheat the oven to 400°.

Heat the avocado oil in a 10-inch skillet on medium-high heat, then add the chopped leeks letting cook for about 2 minutes, then reducing the heat to medium and letting continue to cook for 5-8 minutes until the leeks begin to caramelize.

Next add in the garlic, squash, swiss chard, salt, pepper and thyme and continue to cook for another 5 minutes, mixing everything together. Then remove from heat and let cool to room temperature.

Mix the eggs and crumbled feta together in a large bowl, then pour the vegetable mixture into the bowl mixing everything together. Set aside.

Line a baking sheet with parchment paper.

Place the puff pastry on a lightly floured surface and roll it to about a 12-inch square. Transfer it to the baking sheet.

Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in. It should seem like a lot, but you can remove some if it's way too much.

Simply fold the top and bottom ends of the puff pastry over the filling, then wrap the sides overtop to form a log shape, pinching tightly at the seams to form a seal. Poke a few holes in the dough to allow steam to escape.

Brush the pastry with the melted butter.

Bake the log until golden and puffy, 30-35 minutes.

Allow the vegetable Wellington to cool just for a couple minutes, then slice and serve.