Methods/steps

For the filling, heat olive oil and butter in a large pan and add green onions and pecans. After a few minutes, add chard and cook mixture over medium-low heat for about 10 minutes.

Remove the mixture to a large bowl and cool. Add beaten egg, crumbled feta and red pepper. Depending on saltiness of the feta, season to taste with salt and pepper.

For the filo, melt the butter in a small pot. In a separate bowl, mix the eggs with the milk.

Lightly oil a baking sheet or flexible cutting mat as a work surface.

Lay one sheet of filo on the work surface and brush with melted butter. Place another sheet on top of the first and brush with egg/milk mixture. Working quickly, continue layering all the sheets of filo, lightly brushing egg/milk mixture and melted butter on alternate layers.

Spread the filling on the last layer and loosely roll up the filo over the filling along the long axis. Fold the short ends over to prevent leaking. The finished pastry will look like a long closed tube.

Carefully transfer filo tube onto a greased baking sheet, seam-side down, and brush with the egg yolk/milk glaze. Sprinkle black caraway seeds over top. Bake 30–40 minutes at 375° until the filo is crisp and golden brown.

Cool for about 20 minutes, slice into 2-inch pieces and serve.