Originally posted in FDC Newsletter (august 16, 2007) from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Similar to spanakopita, this dish smells and tastes terrific.
- 1 lb. frozen phyllo pastry sheets
- 2 cups onion ( minced)
- 1 tsp.dried basil
- 1 tsp. dried oregano
- 1/4 tsp salt
- 4-6 cloves garlic
- 1 tbs. flour
- 2 cups crumbled feta or goat cheese
- 1 cup of cottage cheese
- 2 1/2 lbs. chard ( stemmed and finely chopped)
- ground salt and pepper to taste
Thaw 1 frozen phyllo sheets. In large fry pan saute onion, basil, oregano and salt in olive oil for 5 minutes. Add chard cook until wilted, 5- 8 minutes. Sprinkle in minced garlic and 1 tbs. flour. Stir and cook over medium heat, 2-3 minutes. Remove from heat. Mix feta or goat cheese, cottage cheese and ground pepper.
Place a sheet of phyllo pastry in an oiled 9×13 inch pan. Brush or lightly spary 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 following with remaining sheets of phyllo oiling each including the top sheet. Tuck in the edges and back. place uncovered in preheated oven at 375 degrees until golden and crispy, about 45 minutes. Enjoy! Serves 8-10. This recipe can be easily halved.