This is my twist on Spanakopita (phyllo pie with spinach and feta) made with Swiss chard. If you can’t find chard at your market go ahead and use spinach. Either way it’s good served warm or at room temperature.
2 pounds Swiss chard
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
6 scallions, green and white parts, sliced thin
1/2 cup fresh parsley leaves, minced
1 tablespoon dry dill weed
2 tablespoons freshly squeezed lemon juice
3 large eggs, lightly beaten
1/2 teaspoon freshly ground nutmeg
10 ounces whole milk ricotta cheese
14 ounces feta cheese, crumbled
1/2 cup butter, melted
1 pound phyllo sheets, thawed
1/2 cup freshly grated Parmesan cheese
Set Global Sun Oven out to preheat.
Bring 4 quarts of water to a boil. Wash the chard and remove the leaves from the stems. Coarsely chop stems and cook in boiling water until just soft, about 5 minutes. Using a handheld strainer transfer stems to a colander to drain. Add leaves to the boiling water and cook until wilted, about 30 seconds. Transfer leaves to colander with the stems. Let cool until cool enough to handle, then squeeze out excess moisture. Roughly chop and set aside.
Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the garlic then the chard, scallions, parsley, dill, and lemon juice. Season to taste with salt and pepper. Transfer to a large bowl and cool to room temperature.
Combine eggs, ricotta, feta, and nutmeg in a mixing bowl. Stir until well combined. Add to the cooled chard mixture and mix thoroughly.
Brush a 11 x 8 x 2-inch baking pan generously with some of the melted butter. Remove 10 phyllo sheets from the package and unfold them on a cutting board. Cut the stack in half crosswise to obtain 20 half sheets, cover with plastic wrap and a damp kitchen towel. Place one sheet of phyllo offset from the center so it comes up the side of the dish but does not go over the rim. Brush lightly with melted butter. Repeat with 7 more sheets, alternating the side the dough goes up, for a total of 8 layers.
Evenly spread half of the chard mixture over the stacked phyllo. Layer 4 sheets of phyllo, brushing each layer with butter as before. Spread the remaining chard mixture over the top. Place 1 sheet of phyllo over the chard mixture, brush with butter and sprinkle with about 1 tablespoon Parmesan cheese. Repeat with 6 more sheets of phyllo. Finish with one last sheet of phyllo brushed with butter but no cheese. Bake pie in Sun Oven until phyllo is golden brown, 1 1/2 to 2 hours. Cool for at least 10 minutes before serving.
Makes 6 to 8 servings.