Swiss Chard and Sardine Pastilla with Candied Lemon

Ingredients:

• 8-10 sheets of phyllo pastry
• 1 can of sardines (in olive oil), drained and mashed
• 1 small onion, diced
• 1 bunch of Swiss chard, washed and chopped
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 tsp of paprika
• 1/4 cup of chopped parsley
• 2 cloves of garlic, minced
• 1/2 cup of toasted almonds, coarsely chopped
• 3 eggs, beaten
• 1/4 cup of melted butter
• 4-5 strips of candied lemon peel, for garnish
• Salt and pepper to taste

Directions:

1. In a large skillet, heat up some olive oil and sauté the onions until soft and translucent. Add the Swiss chard and cook until wilted, then add the garlic, cumin, coriander, paprika, and parsley. Cook for a few minutes until fragrant. Season with salt and pepper and remove from heat.
2. Preheat your oven to 375°F. Brush a 9-inch pie dish with some melted butter. Lay a sheet of phyllo pastry in the dish and brush with some melted butter. Repeat with the remaining sheets, overlapping them in a circle to cover the bottom and sides of the dish. Leave some of the pastry hanging over the edge of the dish, this will be used to wrap the filling later.
3. In a bowl, mix the mashed sardines, toasted almonds, and beaten eggs. Add the Swiss chard mixture and stir to combine. Pour the mixture into the pastry-lined dish, then fold the overhanging pastry over the filling to seal it shut. Brush with more melted butter on top.
4. Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and crisp. Remove from the oven and let cool for a few minutes. Slice into wedges and serve with strips of candied lemon peel on top.

Verdict and Serving Suggestions:

This Swiss Chard and Sardine Pastilla with Candied Lemon is a unique and flavorful dish that’s perfect for a special occasion. The combination of savory sardines and earthy Swiss chard is balanced by the sweetness of the candied lemon peel. The phyllo pastry adds a satisfying crunch to the dish. Enjoy it as a main course with a side salad or as an appetizer at your next dinner party.