Using chard instead of spinach, this variation of spanakopita is fairly easy. You can make this without the egg, but the egg helps keep the filling from being too wet and falling out of the pie when serving. You could use a soft goat cheese if you wished.
INGREDIENTS:
10 sheets filo dough, defrosted according to package, halved through the short side 3 leeks, whites and palest greens only, very thinly sliced, cleaned and dried 2 cloves garlic, minced 1-2 tablespoons fresh oregano, finely chopped 1 teaspoon fresh thyme, minced ¼ cup white wine 1 large bunch Swiss chard, leaves and stems separated, stems finely diced, leaves shredded, washed, and drained well ½ soft feta cheese, not too salty, well drained 1 cup pistachios, shelled and toasted, unsalted 2 eggs, beaten ¾ stick butter, melted Salt and pepper to taste Olive oil as neededMETHOD:
Heat a large sauté pan over medium heat. When hot, film generously with oil. Add the chard stems and leeks and cook for 5 minutes. Add the garlic, half the herbs, and the wine. Put a lid on the pan and cook until the leeks and chard stems are very tender.
Remove the lid and add the chard leaves. Use tongs to combine ingredients. Cook uncovered until chard wilts and pan liquid reduces 50%. Transfer contents of pan to a large non-reactive bowl. Allow to cool a few minutes.
Add cheese and nuts to bowl and gently mix in. Add eggs and toss to combine. Season generously with salt and pepper.
To assemble the pie: You can either use a sheet pan or a 9×13 baking dish. Whichever you choose, brush the inside with some melted butter. Lay in a sheet of filo and brush with butter, repeat 4 times, then add some of the remaining herbs, then continue layering and buttering until you have 10 sheets on the bottom. Add the chard/cheese/nut mixture to the center of the filo sheets. If you are using a sheet pan, form the filling into a rectangle and level out so there is some dough showing around the edge. With the baking dish, level out the stuffing so there is dough up the sides. Begin again with the pastry, doing five, then scattering herbs over the filo, then finish up, being sure to butter the top layer well. If using the sheet pan, roll up the edges so they seal in the filling. For the baking dish, tuck in the top layers the fold over the bottom layers.
Bake in the center of an oven pre-heated to 350°F for 25-30 minutes, or until the pie is golden and the filo is crisp.
Serves: 4 or more
Source: Chef Andrew E Cohen
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