Greek Greens and Leek Tart
3 leeks, thinly sliced
1/3 cup feta cheese, crumbled * see vegan note
2 garlic cloves, chopped
2 eggs, beaten * see vegan note
12 cups torn Swiss chard (about ˝ Pd)
dash or two nutmeg
8 cups ton spinach
1 large bunch flat leaf parsley
10 sheet frozen phyllo dough, thawed
2 T olive oil
Make sure you thoroughly clean all veggies before cutting (especially the leeks). Heat oil in large sauté pan. Add leeks and sauté a few minutes, add garlic and stir for a minute. Add chard, stir to coat with oil and garlic/leeks. Add 3 T water and cover for a few minutes to soften, then add parsley and spinach. Cover and let greens steam for a few minutes. Meanwhile, place five sheets of phyllo dough in tart part. Brush lightly with olive oil in between every other layer. Let greens cool slightly. Add remaining ingredients (except phyllo dough) and stir to incorporate. Pour greens into prepared phyllo dough. Cover with remaining 5 pieces, again lightly brushing with oil on alternate layers. Cut a few slits in dough, cove lightly with foil and bake for 10 minutes at 375. Remove foil and make an additional 30 minute or until crust is golden brown. Cut pie into 6 wedges.
Note – for a vegan version use an egg replacer such as Orgran No Egg, omit feta cheese and 2 T capers.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or firstname.lastname@example.org.