Böreks with swiss chard and walnuts

From "The Sultan's kitchen: a Turkish cookbook" by özcan Ozan.

I confess to making a bunch of modifications:

• Used regular butter instead of clarified
• used Mexican queso fresco instead of feta (hey, it's still a fresh cheese)
• used olive oil (spray) instead of the egg, milk, butter, oil mixture to bind the pastry layers
• used simple olive oil instead of the egg yolk wash on the top
• used the official "bourek" dough instead of standard filo dough.

Interestingly, the walnuts became very soft after cooking, almost like they had absorbed a bunch of moisture. My cheese substitution did not work very well -- it definitely did not have the nice creamy consistency that warm feta does.

All in all though, they were tasty!