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1
In a food processor, combine the bell peppers with the chopped scallions, garlic, onion and Scotch bonnet.
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2
Pulse until very finely chopped.
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3
In a large, deep skillet, heat the olive oil until shimmering.
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4
Add the chopped vegetable mixture and a generous pinch each of salt and pepper.
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5
Cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 8 minutes.
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6
Stir in one-third of the Swiss chard at a time; cover and cook over moderate heat until the greens are tender and any liquid has evaporated, about 5 minutes per batch.
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7
Remove from the heat and stir in the cream cheese until incorporated.
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8
Season the filling with salt and pepper.
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9
Scrape the filling into a bowl and let cool completely, then refrigerate until chilled, about 30 minutes.
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10
Preheat the oven to 350.
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11
Line 2 baking sheets with parchment paper.
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12
Lay 1 sheet of the phyllo on a work surface with a long side facing you.
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13
Lightly brush the phyllo with melted butter and lay another sheet on top.
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14
Repeat the brushing and stacking until you have a stack of 5 buttered sheets.
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15
Using a sharp knife, cut the phyllo crosswise into four 4-by-12-inch strips.
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16
Cover the remaining phyllo with a damp towel.
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17
Spoon 2 tablespoons of the filling in a corner of 1 phyllo strip, 1/2 inch from the top; fold the opposite corner over the filling to form a triangle.
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18
Continue folding the triangle down and over itself until you reach the end of the strip.
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19
Transfer the patty to a prepared baking sheet and brush with melted butter.
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20
Repeat Steps 3 and 4 with the remaining phyllo dough and filling.
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21
Brush the patties with the egg wash.
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22
Using a paring knife, make slits 1/2 inch apart across the top of each patty; be careful not to cut through to the filling.
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23
Bake for about 25 minutes, until browned, shifting the pans halfway through baking.
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24
Let cool for 5 minutes before serving.
