Greek Swiss Chard Pie

By Martha Rose Shulman · cooking.nytimes.com

6 servings

prepPreheat oven to 375°F / 190°C
prepOil or butter a 10-inch tart or cake pan
2 to 2½ lb / 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
¼ cup / 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
4 oz / 115 g feta cheese, crumbled
Freshly ground pepper
12 sheets phyllo pastry	Line pan with 7 phyllo sheets, brushing each
¼ cup / 60 ml extra virgin olive oil or 2 tbsp each melted butter and extra virgin olive oil, combined, for brushing

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