A heartier twist on the classic spinach and feta pie with flaky filo dough crust.
This recipe makes about 4 servings in a 13 by 9" casserole dish.
1 roll of filo/phyllo dough about 20 sheets +/-
1- 1.5 bunches of chard
6 garlic scapes or 3 cloves of garlic
3 scallions or 1/2 a medium onion
1 cup crumbled feta cheese
5 cremini mushrooms
olive oil, about 1 cup
salt and pepper
Preheat oven to 350. Chop garlic scapes. Rinse chard and separate larger ribs from leaves. Drizzle a little olive oil in a skillet and add the scapes. Chop the chard ribs and add them to the skillet. Rinse and chop the scallions and add to pan. Dice the musrooms and add to pan. Cook until tender. Add leaves and cover so the leaves can steam. Drain off some any excess juice. Stir in feta. Add salt and pepper to taste.
Brush a 13" by 9" casserole pan with olive oil. Lay out 1 sheet of filo dough on the bottom. Brush with olive oil. layer another sheet. Repeat process until about 8 to 1o sheets are on the bottom. You can let some excess hang over the edges to fold over if you like. Spoon the filling onto the layered filo dough. You might want to use a slotted spoon, and try to avoid transferring any more excess liquid. Smooth filling out in pan. Add a sheet of filo on top. brush with olive oil, layer another sheet, then brush with oil. Repeat until you have about 10 layers. Brush the top with oil and sprinkle with coarse salt. Fold any loose edges over for a tidy top.
Bake for about 40 minutes at 350 degrees F. The filling is fully cooked, so you're just waiting for the crust to brown and crisp nicely.
Remove from oven when done and let cool for 10 minutes. Slice and enjoy!
Snell Family Farm - Buxton, Maine - 207.929.6166