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Categories:Viewed: 1 - Published at: 6 years ago
Ingredients
- One bunch of swiss chard
- One large packet frozen spinach
- One bunch of parsley
- One bunch of green onions
- 3 garlic cloves, chopped
- 2 eggs beaten
- 1/2 lb swiss cheese
- Salt, pepper, nutmeg
- Olive oil, 2 -3 tablespoons
- filo dough (about 8 sheets)
Method
- Wash and chop the swiss chard. Bring a large pan of salted water to a boil, add chard, cover and cook for about 10 minutes. Remove chard from pan and drain in colander. Add frozen spinach to the same water and pan, and cook about 5 minutes. Drain WELL, pressing out excess moisture, and combine the spinach and chard in a large bowl with grated cheese, eggs, salt and pepper to taste, and a little nutmeg (1 teaspoon). Mix to blend ingredients.
- Wash the parsley, and green onions and chop in a food processor along with the garlic cloves. Add the spinach and
- chard mixture to the processor and pulse just enough to break up larger pieces of the swiss chard.
- Pour a tablespoon of olive oil on the bottom of a 9x11 baking pan (glass or metal). Layer 3 or 4 sheets of filo dough on the bottom and up the sides up the pan. Srinkle a little olive oil on the last layer. Pour in the filling, smooth over and layer another 3 or 4 sheets of filo dough on top, tucking the ends down the sides - doesn't need to be neat or tidy. Pour another tablespoon of olive oil on top, spreading over the entire top. Poke a couple of holes for venting, and bake at 375 for about 40 minutes. Eat hot or cold.
