Swiss Chard Pie

Ingredients:

2 bunches of Swiss chard

1 onion

2 cloves garlic

½ cup crumbled feta

1 egg

Chopped parsley

Fresh dill or other herb

Ground pepper

Lemon juice from ½ lemon

1 tsp grated lemon rind

½ cup chopped walnuts

½ pound of phyllo

2 Tbl butter

1/4 cup olive oil

Wash, remove stems and veins of two bunches of Swiss chard. Wilt it in a pot of boiling water and rinse under cold water until. Chop and place it in a bowl.

Lightly sauté chopped onion and two cloves of garlic in olive oil so that it doesn’t brown too much and add to the bowl. Add crumbled feta, egg, parsley, dill, pepper, lemon juice, lemon rind, walnuts and mix it all together.

Melt butter and mix it with olive oil. Unpack a half pound of phyllo and lay it between two damp tea towels.

Brush the bottom and sides of a pie plate with oil mixture. Put in a sheet of phyllo and brush with the mixture and keep doing that until you have used approximately 8 sheets of phylllo. Do each sheet individually, by covering the phyllo you aren’t using with the tea towel. it can dry out easily.

Pour the filling into the pie plate and continue brushing each sheet on top folding it over itself using approximately 7 sheets of phyllo. Either roll up the sides or cut them off with a pair of scissors and brush the top with oil and butter.

Bake for 40 to 50 minutes at 375 degrees.

Adapted from a recipe by Mark Bittman