500g chard, tough stalks removed
2 tbsp oil, for frying
500g leeks, trimmed, sliced in half lengthways, then shredded
100g melted butter
3 garlic cloves, crushed
1 tsp dried mint
4 free-range eggs
200g vegetarian ricotta (or cottage cheese)
200g vegetarian feta
handful chopped parsley
handful chopped dill
250g packet filo pastry
2 tbsp poppy seeds
- Bring a large pan of water to the boil and blanch the chard leaves for two minutes. Drain, plunge into cold water to stop the cooking and keep the colour, then drain again. When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
- Heat the oil and fry the leeks for six minutes. Add the garlic and mint and fry for two minutes. Leave to cool, then mix in the chopped chard. Preheat the oven to 180C/350F/Gas 4. Whisk the eggs in a large bowl. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper. Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter. Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging.
- Repeat with half the filo, buttering each layer as you go. Spoon in the filling and even it out. Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal. Sprinkle with the poppy seeds. Bake for approximately 40 minutes, depending on your oven, until golden and crispy.