Chardakopita
Chard and spinach are cousins and so make a similarly delicious, but more colorful, spanakopita.
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
3 bunches chard, leaves cut into ribbons and stems sliced thinly
1 lemon, zest and juice
1 bunch dill, finely chopped
4 oz feta, crumbled
1 box phyllo dough sheets
Method
- In a frying pan, heat a big glug of olive oil over medium heat
- Add the onions, garlic, and chard stems with a hefty pinch of salt and sweat until soft but not browned
- Add the leaves and saute quickly removing from the heat as it wilts
- Add the lemon zest, juice, dill, and feta
- In a rectangle baking dish, place a layer of phyllo dough, brush with olive oil all over and season with a light pinch of salt and pepper
- Repeat with 5 more layers of phyllo oiling and seasoning between each layer
- Place the filling evenly all over
- Top with 6 more layers of phyllo brushing the top layer with olive oil and seasoning again
- Heat oven to 350 F and bake until the dough is golden brown all over
