Cheddar-Chard Phyllo Logs

Makes 8-10 servings

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2 tablespoons olive oil or   butter

1 medium onion, peeled

and chopped

3 cloves garlic, peeled and minced

2 teaspoons fennel seed

1 large bunch chard

(about 14

leaves),    cleaned, ends trimmed and sliced   coarsely

Salt and pepper

1/2-1 teaspoon cayenne

pepper

2 cups grated sharp

cheddar cheese

(approximately 11

ounces)

1 box phyllo dough

8 ounces (1 stick)

unsalted butter, melted

Mixture of seeds

(sesame, charnuska,

fennel, caraway, etc.)

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1. Heat oil in large saute pan over medium heat until hot. Add onion and cook, stirring often, until onion is translucent. Add garlic and stir. Increase flame to medium-high and add the chard. Stir often while cooking to allow the chard to wilt and as much liquid to cook off as possible. Let cool. Pour off any excess liquid.

2. Using a food processor with the blade attachment, or a large knife on a cutting board, chop the chard mixture until it is a coarse puree. Add this to a bowl and toss with the salt and pepper, cayenne, and grated cheddar cheese. Refrigerate until cool, or until ready to use, up to 3 days.

3. To assemble, remove phyllo from packaging and open up the stack of phyllo sheets flat onto a clean dry surface. Cut in half crosswise to make sheets that are now 5½ by 11 inches. Stack these sheets together.

4. Place a single sheet on a dry surface oriented with short side closest to you (parallel to the counter edge) and brush lightly with butter. Place a second sheet on top. Brush lightly with butter. Place a third sheet on top. Place two rounded tablespoons of filling about one inch from the bottom edge of the rectangle. Smooth the filling to within ½ inch of each side, with the filling measuring approximately 1 inch by 4 inches long. Fold long edges in toward the center to just cover the sides of the filling. Roll the stacked sheets over the filling, rolling away from you into a log shape. The folded edges keep the filling enclosed. Brush the top edge of the sheets with butter to secure the seam. Place seam side down on a cookie sheet. Repeat until filling is done. You should make about 8 logs with the filling and have some sheets of phyllo left over for another purpose. This extra phyllo should be re-rolled and wrapped well and will last in the refrigerator for up to 2 weeks.

5. Brush the top of each log with butter and sprinkle with some of the seed mixture. Bake at 375 degrees for 20-25 minutes until nicely browned. Remove from oven. Serve warm or at room temperature. Logs can be baked and kept cool until serving (same day) and re-warmed before serving. The logs can be prepared ahead and frozen before baking. Bake directly from the freezer for 30-40 minutes.

6. You can also cut the initial phyllo into 3 lengths and make smaller logs with a scant tablespoon of filling for each, to serve as appetizers.

Per serving (based on 10): 224 calories, 6 grams protein, 2 grams carbohydrates, 1 gram sugar, 20 grams fat, 48 milligrams cholesterol, 222 milligrams sodium, 1 gram dietary fiber.