Swiss Chard Spanakopita

1. 1

   Preheat oven to 400u00b0F. Grease an 8 1/2 square cake pan. Cook Swiss chard in boiling water, covered, for 5 mins, or until wilted. Transfer to a colander and drain. Let cool slightly, squeeze out excess water then coarsely chop.

2. 2

   Combine chard, onion, ricotta, feta and mint in a large bowl. Season and set aside.

3. 3

   Stack 6 sheets of filo dough, brushing with butter between each sheet and rotating each sheet slightly before adding to stack. Line prepared pan with stack of filo then fill with chard mixture.

4. 4

   Brush remaining filo sheets with butter. Fold each sheet in 1/2 to form a square then use to cover prepared pan. Fold in edges to seal. Using a small sharp knife, lightly score pastry. Bake for 40 mins, or until golden. Let cool for 10 mins then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.