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1
Bring a large pan of water to the boil and blanch the chard leaves for 2 mins.
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2
Drain, plunge into cold water to stop the cooking and keep the colour, then drain again.
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3
When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
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4
Heat the oil and fry the leeks for 6 mins.
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5
Add the garlic and mint and fry for 2 mins.
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6
Leave to cool, then mix in the chopped chard.
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7
Preheat the oven to 180C.
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8
Whisk the eggs in a large bowl.
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9
Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine.
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10
Season with salt and pepper.
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11
Remove the filo from the packet and lay it out.
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12
Cover with a clean, slightly damp tea towel to stop it drying out.
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13
Brush the bottom of the dish with a little butter.
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14
Lay out a sheet of filo on your work surface and brush with a little melted butter.
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15
Lay inside the baking dish; you want some overhanging.
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16
Repeat with half the filo, buttering each layer as you go.
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17
Spoon in the filling and even it out.
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18
Lay over the rest of pastry, brushing each sheet as before.
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19
Tuck in the edges and brush with butter to seal.
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20
Sprinkle with the poppy seeds.
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21
Bake for approx 40 mins (depending on your oven) until golden and crispy.
