(This is a recipe like Spanikopita, but with chard.)
2 cups onion minced
1 tsp. dried basil (or fresh, use 2-3 tsp.)
1 tsp. dried oregano (fresh, use 2-3 tsp.)
1/4 tsp. salt
In large frypan saute in 1 tbsp. olive oil for 5 minutes.
2.5 lbs. Swiss Chard, finely chopped
Add and cook until wilted, 5-8 minutes.
4-6 cloves garlic, minced
1 tbsp. flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. Remove from heat.
2 cups feta cheese (crumbled)
1 cup cottage cheese
pepper to taste
Mix in.
1 pound frozen phyllo pastry sheets (thawed, takes 4-5 hours!)
Place a sheet of phyllo in an oiled 9X13 in pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and bake uncovered at 375°F untill gold and crispy, 45 minutes.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright ©2005 by Herald Press, Scottdale PA 15683. Used by permission. For ordering information, call (800) 245-7894 or visit www.heraldpress.com
