Wash and dry the Swiss chard (or beet/spinach greens).

If the leaves are large, remove the stems and roughly chop them.

Blanch the leaves in boiling, salted water for 15 seconds.

Drain the leaves completely, pressing out excess water.

Brown the pine nuts in a hot pan for a few minutes.

Mix the leaves with mashed hard-boiled eggs, currants, and pine nuts.

Season with curry powder, allspice, cinnamon, salt, and pepper.

Place a tablespoon of the stuffing in the center of each wonton wrapper.

Moisten the edges of the wrapper with water.

Fold into a triangle and crimp the edges with a fork.

Place the turnovers on a baking sheet lined with wax paper and refrigerate for at least 30 minutes, or freeze until ready to fry.

Heat 2 inches of peanut or vegetable oil in a wok to 375 degrees Fahrenheit.

Fry about 5 turnovers at a time on both sides for about 2 minutes per side, until golden brown.

Drain on paper towels and serve immediately.