Chard And Feta Pie - cooking recipe

Ingredients

2 1/4 lbs Swiss chard
2 tbsp olive oil
1 None onion, finely chopped
7 oz feta cheese
4 None eggs, lightly beaten
6 None shallots, finely chopped
1/2 cup chopped parsley
13 sheets phyllo dough
6 tbsp (3/4 stick) butter, melted
1 tbsp chopped fresh dill

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a deep-dish 9 inch pie dish.
Cut stalks from chard and reserve for another use. Rinse leaves and steam over a saucepan of simmering water for 3 mins, until wilted. Drain well and chop finely. Drain in a colander, pressing to remove any remaining moisture.
Heat oil in a large skillet on medium heat. Add onion and cook, stirring, for 3 mins until softened. Add chard and cook, stirring, for 5 mins. Season to taste and set aside to cool.
Crumble feta into a large bowl. Add eggs, shallots and parsley and mix well. Stir in chard mixture.
Brush a sheet of phyllo dough with a little melted butter and use to line prepared dish. Top with 6 more sheets, brushing each with melted butter. Spoon in chard mixture. Season with pepper and sprinkle with dill. Cover with remaining sheets of phyllo, brushing each with butter. Press edges firmly together and trim excess phyllo using scissors. Brush top generously with butter.
Bake for 1 hour, until pastry is golden. Serve hot or at room temperature.