Chard & Ricotta Pie

When we are up at the cabin, I don’t always have a full larder. I do however, have a garden and a few cheats in the freezer. This invariably leads to simple and creative dinners. I was able to whip this up in a snap. Mostly because, our garden overflows with chard.

Chard and Ricotta Pie
10 sheets filo dough
olive oil
grated parmesan
1 garlic clove–finely chopped
1/2 medium onion–finely chopped
2 Tbs olive oil
1 bunch (about 12 large leaves/4 cups chopped)–chopped–discarding stems
1 cup ricotta cheese
1/4 cup grated parmesan
2 eggs
1 tsp lemon juice
1/4 tsp red pepper flakes
1/4 tsp freshly grated parmesan
a few turns of the pepper-mill

Use an 8×10 pan. Layer the filo by brushing each sheet with olive oil, and a light sprinkle of parmesan cheese. The bottom layer should be 6 sheets. Trim the ends and set aside. In a large skillet, heat the olive oil on low–toss in the garlic and onion. cook just until the onions begin to sweat and turn translucent. Do not allow the garlic to brown. Toss in the chard and allow to wilt, giving a good stir to evenly cook. After about 5 minutes, toss in about 1/4 cup of water and cover. Allow the chard to get nice and soft. allow to cool slightly. strain off the liquid and place in a bowl. add the ricotta, parmesan, lemon juice, red pepper flakes, and pepper.
evenly spread into the prepared filo crust. Take the remaining 4 leaves of filo one by one and scrunch them in a loose accordion. Place on top of the spinach layer, making sure to cover the entire top of the pie. Drizzle with olive oil and sprinkle a bit more cheese.
Bake at 375F for about 30-35 minutes. You will look for the filo to be nice and crispy. Serve warm or room temperature. This is very easy to crisp up in the oven for a “next-day” treat!