Currant, Walnut and Chard Turnovers

COOKS on the island of Tinos use the leaves of Swiss chard the way Westerners use rhubarb, tucking them into these festive turnovers. Traditionally made for Christmas, the turnovers are fried and sprinkled with confectioners’ sugar. The recipe is based on one from Nikoletta Delatolla’s book Traditional Recipes from Tinos. If you don’t want to make the phyllo dough, use wonton skins.