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PrintCHARD AND CHEESE FILO PIE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Squeeze as much liquid as possible from the chard, chop roughly and set aside.
- Melt the butter in a pan and gently fry the leeks for 5 minutes then add the garlic, herbs, peppercorns, orange zest and salt. Fry for 5 minutes.
- Remove to a bowl and combine with the chard, cheeses and eggs. Season with more salt if necessary.
- Place 1 sheet of filo in the bottom of a greased oven-proof dish measuring 23 x 30 cm/9 x 12 inches, trimming the filo to size if necessary.
- Brush with oil and sprinkle with a few pine kernels. Add 5 more sheets of filo, brushing each lightly with oil and scattering pine kernels between the layers.
- Pour the filling into the dish and level the surface. Cover with the remaining filo sheets, brushing them with oil and sprinkling with pine kernels.
- With a sharp knife cut through all the layers to make 7.5 cm/3 inch diamonds. Bake at 200°C/400°F/gas mark 6 for 40-50 minutes until browned and crisp.
INGREDIENTS
- 1 kg Swiss chard or spinach, lightly cooked and drained
- 100 grams butter
- 4 leeks, halved lengthways and thinly sliced
- 4 garlic cloves, finely chopped
- 4 tablespoon finely chopped herbs e.g. rosemary, thyme, marjoram
- 4 teaspoon green peppercorns
- Grated zest of 1 orange
- Salt to taste
- 250 grams goat cheese
- 250 grams ricotta or cottage cheese
- 4 eggs, beaten
- 15 sheets filo pastry
- Sesame oil for brushing
- 100 grams pine kernels, toasted
8 comments for “Chard and Cheese Filo Pie”
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