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!