The CSA Chronicles Part Tres: SpanaChardaKopita with Cojita Cheese

What to do with 2 bunches of chard and a bunch of spinach? And 5 leeks? Spanakopita! yes, but i’m  allergic to Feta…what to do? Ah but…there is a substitute that tastes good…cojita cheese. It is crumbly, but actually melts to hold the layers together.


  • 1 package of filo dough (you actually only need about 10 sheets, freeze the rest)
  • 2 bunches chard
  • 1 bunch spinach (mix up the proportions, if you wish)
  • 1 leek 
  • 1/2 onion
  • 3-4 oz Cojita cheese
  • 1 egg
  • 1/4  cup oil (i don’t think you actually need that much…use as much as you need to moisten the layers and not more)
  • a pinch or 2 of dill
  • a pinch or 2 of rosemary
  • a sprinkle of nutmeg
  • salt to taste

The CSA greens required a LOT of washing…like a half hours worth.

Chop the greens and the leeks into small pieces.  Dice the onion into small pieces as well.  Sautee the onions and leeks in a little olive oil. Add greens, put the cover on, and let wilt down. Let this mixture cool down.  Add an egg, spices, and cheese.

In a baking dish, put down 1 layer of filo.  Brush with olive oil, and then add another sheet. brush with olive oil. repeat until you have 5 layers. You can let some hang over the pan to be your top, or you can do another set on top.  Add the mixture. Top with 5 more sheets of oil (brush with olive oil between each layer).  Bake at 350 for about 40 mins or until the philo is a pretty golden brown.

When you eat it as leftovers, reheat in the toaster oven to crisp up the filo again. it’s fine soggy, but better when it’s crispy!


About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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