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
In a large bowl, combine 3½ cups flour and the baking powder. Add the oils and wine or beer and mix briefly with a wooden spoon or an electric mixer until a soft, oily dough forms. If it is too soft, add a little more flour. Shape the dough into a ball, cover with plastic wrap and let rest for 15 minutes.
Rinse the chard and place it in a large skillet over high heat. Cover and let wilt for 2 to 3 minutes, tossing often. Add the water and rice, bring to a simmer and simmer for 15 minutes, or until the rice has absorbed the water and is almost cooked. Remove from the heat and stir in the walnuts, honey, currants and cinnamon. Let cool.
Divide the dough into 4 pieces and shape each piece into a log about 1 inch in diameter. Cut off one ½-inch-thick slice at a time and flatten the slice with your fingers to form a 4-inch round. Place
In a large, deep skillet,
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