Algerian Swiss Chard Bestels, or Turnovers

• 2 pounds Swiss chard, beet, or spinach greens, washed and dried
• 1/4 cup pine nuts
• 2 hard-boiled eggs, mashed
• 1/4 cup currants
• 1 teaspoon curry powder
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground pepper to taste
• Thirty-six 2-inch wonton wrappers
• Peanut or vegetable oil for frying

1. If the Swiss chard or spinach leaves are small, leave them whole.
2. Otherwise, remove and discard the stems and rough-chop the green leaves.
3. Blanch the leaves for 15 seconds in boiling, salted water.
4. Drain completely, pressing to get rid of any excess water.
5. Brown the pine nuts in a hot pan for a few minutes.
6. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts.
7. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
8. Place a tablespoon of the stuffing in the center of each wrapper.
9. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork.
10. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
11. Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees.
12. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden.
13. Drain on paper towels and serve immediately.

swiss chard, pine nuts, eggs, currants, curry powder, allspice, ground cinnamon, salt, wonton wrappers, peanut

Taken from www.epicurious.com/recipes/food/views/algerian-swiss-chard-bestels-or-turnovers-373916 (may not work)