Thaw the yufka dough in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
For the Pastry Filling
2
Separate the white chard stems from the green leaves.
3
Cook the stems for 10 minutes and the leaves for 4 minutes in boiling salted water.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
4
Finely chop the leaves and stems, transfer to a colander and squeeze out the liquid well.
KnifeCutting boardColander
5
In a bowl, mix the chard, ricotta, Parmesan, egg, breadcrumbs and nutmeg, and season with salt.
Bowl
To assemble
6
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Cut the dough into 12 ×30 cm rectangles.
Knife
8
Lay the filling along the dough, close to the edge, and roll up into a tight log.
💡Roll tightly and leave a clear border at the far edge: a loose log opens in the oven, and the filling escapes.
9
Pinch the dough closed at both ends, so the filling doesn't escape during baking, and coil the log around itself into a snail. Repeat with all the dough and filling.
10
Arrange on a baking sheet lined with parchment paper, spaced apart, and brush with beaten egg and sprinkle the sesame seeds on top.
Baking panParchment paper
11
Bake 40–50 minutes, until the dough is golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
792calories
24 gprotein
66 gcarbs
50 gfat
● protein 12%● carbs 33%● fat 55%
Per serving (383 g), of 4 servings
For the Wrapping Dough · For the Pastry Filling · To assemble ·
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⚖ About the ingredients
Dough: measured in pieces: one ≈ 15 g · 360 kcal per 100 g · More about Dough →
Sesame seeds: measured in tbsp in this recipe: 1 tbsp = 9 g · 573 kcal per 100 g · More about Sesame seeds →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Parchment paper
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