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
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.