Chard and feta pie recipe

A variation on spanakotiropita, a Greek spinach and cheese pie.  You can make the pastry (e.g. 225g flour, 100g butter/marg) or use filo or puff. Separate the chard stalks from the leaves and chop both roughly. Simmer the stalks in a little water in a pan and steam the leaves. Use a fork to crumble 200g feta and mix with one beaten egg, 2 or 3 tablespoons of yoghurt and a handful of grated cheddar (or similar). Season with black pepper and grated nutmeg or fresh or dried dill. Roll half the pastry to fit a baking tray. Layer the feta mixture on top of the pastry and then add the steamed chard. Cover with the other half of the pastry and press the edges together. Score the top layer of pastry with a knife and brush with beaten egg. Bake in a hot oven  (200°C) for 20 – 30 mins. Can be eaten hot or cold. You could use spinach or kale instead of chard.

Thanks to Alice for putting this recipe together. The version on our Facebook page has photos of the different stages too.