A friend of mine brought over a huge bag of Swiss chard and beet greens from her garden last week. I sauté these with garlic in the winter to serve on Polenta, but I wanted to do something different. I remembered my Spanakopita recipe so I used that as a base.
2 large bunches of Swiss cshard
1 bunch of beet greens
4 T. olive oil
1 bunch of scallions, sliced
1 lb ricotta
1/2 lb feta
1/2 cup of grated parmesan
1/2 cup of parsley, chopped
1/2 cup of golden raisins, soaked and drained
1/4 cup of toasted pine nuts
4 sundried tomatoes, drained and chopped ( substitute the oil for the olive oil above )
Dash of pepper and nutmeg
1/2 lb phyllo dough
1 stick of melted unsalted butter ( you may need more depending on how generous you are)
Wash and stem the Swiss chard and beet greens. Discard stems. Slice greens crosswise.
Heat the olive oil in a large frying pan and saute with the scallions until just wilted.
Mix the next group of ingredients, ricotta and nutmeg, in a large bowl. When the greens have cooled add to the cheese mixture.
Melt the butter. Using a 13 x 9 2.5 inch deep casserole layer 1/4 of a pound of the phyllo dough brushed with butter between each layer. The phyllo will come up the sides of the casserole. Pour the filling into the dish. Layer the second 1/4 of a pound, again brushing with butter between layers.
Fold the phyllo down the sides to seal the pie. Lightly make straight lines the length of the pan at 2.1/4 inch intervals. Do not cut through. Then cut diagonally across using the same measurement.This will make it easier to cut once it is baked and give you correct portions.
Bake at 350 for 50 minutes or until the top is nicely golden. Can be frozen and reheated.