Chard & Feta Pie

This recipe made its way to me with some serendipity:  It happened to be in the scrap paper pile of a CSA member, who was looking for a piece of paper to wrap up a cheque  before sending it it the mail – THANK YOU!!!

Any more Swiss Chard recipes would be much appreciated!

Chard & Feta Pie

2 C shredded potatoes

2 green onions, minced

3/4 tsp salt

6 eggs

1/4 C unbleached all purpose flour

1/4 tsp freshly ground black pepper

2 Tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, minced

2 bunches green, red or rainbow swiss chard coarsely chopped (could subsitute spinach, kale, collards, etc)

1 1/2 C (8oz) crumbled feta cheese

1 C milk

2 Tbsp chopped fresh oregano

1/2 C toasted bread crumbs

Preheat oven to 400 degrees F.  Lightly oil 9″ deep-dish pie plate.  Place potatoes and green onions in a colander and sprinkle with 1/2 teaspoon of the salt.  Drain for 5 minutes, gently squeezing out any excess liquid.  Place in a medium bowl and add 1 of the eggs, the flour and pepper.  Stir until well blended.  Press into the prepared pie plate to form a crust.  Brush with 1 Tbsp of the oil.  Bake for 30 min, or until the crust is browned.  Meanwhile, heat the remaining 1 Tbsp oil in a medium skillet over medium-high heat.  Add the red onion and cook for 4 minutes, or until soft.  Add the garlic and chard and cook, stirring often, for 3 minutes, or until the greens have wilted.  Remove from heat, drain off excess liquid, and cool slightly.  In a large bowl, combine the remaining 5 eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp salt and greens mixture.  Pour into the baked crust.  Sprinkle the top with the bread crumbs and remaining 1/2 C cheese.  Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean.  Let stand for 15 min before cutting.

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