Spinach & chard herb pie

Inspired by Yotam Ottelengi 

Serves 6-8

• 1 stalk of green garlic, finely minced

• 4 tbs. extra virgin olive oil

• 1 bunch of chard, washed and chopped

• 1/2 spinach, washed and chopped

• 1 bunch of chopped parsley (feel free to add dill and mint too!)

• 2 cups of ricotta

• 1 cup of feta cheese

• 1 cup of grated cheddar cheese

• 2 eggs

• the zest of 1 lemon

• 6 sheets of phyllo dough

Preheat the oven to 375 degrees.

Place minced green garlic in a large saucepan or cast iron, and saute in olive oil until tender and translucent, about 5 minutes.

Add the chard and spinach, and continue sauteing until the leaves wilt, about another 5 minutes.

Place sauteed greens in a colander, and drain excess liquid.

Mix sauteed greens with chopped herbs, cheese, eggs, and lemon zest in a big bowl. Salt and pepper to taste.

To assemble the herb pie, coat the bottom of an oven-safe casserole dish (9x13 inches works well) with a light coat of olive oil. Layer the bottom of the dish with 3 sheets of phyllo dough, brushing each layer with olive oil as you go.

Evenly spread the filling in the dish, and then top the pie with another 3 sheets of phyllo dough, brushing each with olive oil again.

Brush the top of the pie with olive oil and bake for 50 minutes or until golden brown. Serve warm! 

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