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Rainbow Chard, Feta and Filo Pie

This is a hearty, nutritious Pie that's great in winter.  Who says you always need to eat meat.  A great vegetarian option for dinner the whole family will love.

INGREDIENTS

6 sheets filo pastry
1 bundle of rainbow chard, about 800 g
1 small onion, peeled and finely chopped
3 cloves of garlic, crushed (or to taste)
3 tbsp olive oil
4 tbsp pine nuts
2 tbsp currents optional
100 g Parmesan
2 lightly beaten eggs
100 g feta, crumbled
Zest of a lemon
1/2 tsp cinnamon and 1/4 tsp icing sugar plus more for dusting (optional)
70 g melted butter

METHOD
Pre-heat the oven to 180 C.

Brown the pine nuts in the oven until golden brown.  If you are going to use currents in your pie, it helps to give them a little soak in boiling water for a few minutes then drain. Roughly chop your chard stems and all.

In a pan heat the oil and soften the onion and garlic, seasoning with salt and pepper. Add your chard to the pan and cook until it just softens and wilts a little.

Drain the currants and and add to the chard along with the pine nuts. Remove from the heat and add the Parmesan, feta, eggs, and lemon zest and allow to cool.

Grease a rectangle baking dish with melted butter. Lay five sheets of filo pastry in the pan at angles, brushing them with butter as you go, making sure that some of sheets hang over the sides. Now fill the pastry with the chard mixture.

Place the last piece of filo on top of the filling and fold the overhanging pieces of pastry over the filling. Brush again with the melted butter and bake for 20-30 mins or until the pastry is golden. 

Serve straight from the baking dish and dust lightly with cinnamon and icing sugar if using.