Greek Swiss Chard Pie
6 servings
| prepPreheat oven to 375°F / 190°C | ||||
| prepOil or butter a 10-inch tart or cake pan | ||||
| 2 to 900 g to 1.1 kg Swiss chard, stemmed and washed | Blanch chard 1 min, chill & squeeze dry | Stir in chard, herbs & salt, remove heat | Fill with greens, fold edges, layer 5 phyllo sheets | Brush top, slash, bake 375°F / 190°C, 40–50 min |
| Salt | ||||
| 2 tbsp extra virgin olive oil | Sauté onion 5 min, add garlic 30 sec | |||
| 1 large onion, chopped | ||||
| 2 large garlic cloves, minced | ||||
| 15 g chopped fresh herbs (dill and parsley) or 1 tsp each dried thyme and oregano | ||||
| 3 large eggs, beaten | Beat eggs, fold in feta & season | |||
| 115 g feta cheese, crumbled | ||||
| Freshly ground pepper | ||||
| 12 sheets phyllo pastry | Line pan with 7 phyllo sheets, brushing each | |||
| 60 ml extra virgin olive oil or 2 tbsp each melted butter and extra virgin olive oil, combined, for brushing | ||||
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