This recipe, adapted from Simply in Season, is an interpretation of spanakopita but uses swiss chard instead of spinach. I actually had to go buy swiss chard at the farmer’s market because I didn’t have enough from the CSA. I didn’t quite have the 2 1/2 lbs called for once I removed the stems, but it barely fit in the skillet as it is so I’m not sure what I would have done if I did have the full amount.
In large frying pan, saute’ the following in 1 T olive oil for 5 minutes: 2 C minced onion, 1 t dried basil, 1 t dried oregano, 1/4 t salt
Add 2 1/2 lbs swiss chard (stems removed, finely chopped) and cook until wilted, about 5-8 minutes. Then, sprinkle in 4-6 cloves of minced garlic and 1 T flour; stir in; cook over medium heat 2-3 minutes.
Take the skillet off the heat and add 2 C of crumbled feta cheese and 1 C cottage cheese, add pepper to taste. Mix well.
Now for the phyllo dough. I had a heck of a time finding this. I found a 1 lb box, and it was divided into two. In a 9×13 pan, oil the pan and put half the dough down. The directions say to spray each sheet with olive oil, but I thought that would add a lot of olive oil. So I left it. Then put the filling on top of that, and then the rest of the phyllo on top of that. Again, the directions say to spray each sheet individually. Tuck in the edges and bake uncovered at 375 degrees for 45 minutes, “until golden and crispy.”
The verdict: Very tasty, very rich. The feta and chard taste excellent. DH suggested a white cream sauce would be a great addition; I have to agree, although I’m pretty sure traditional spanakopita doesn’t have it.