Salty feta, Swiss chard, green onions and fresh herbs form a symphony of flavours in this simple pie. Serve with a sliced tomato salad for a light supper. For mild flavour, choose chard with pale green stems or for a more robust taste, buy red-stalked chard.
1 bunch Swiss chard, or 100 oz pkg fresh spinach
2 green onions
1/4 cup finely chopped dill
1/4 cup finely chopped mint
1/4 cup finely chopped parsley, optional
1/4 cup 3.25% milk, or 10% cream or 18% cream
1/2 cup crumbled feta
1 1/2 cups grated cheddar
Preheat oven to 350°F (180C). Lightly butter a 9 inch (23 cm) pie plate or coat with cooking spray. Wash chard and leave water clinging to leaves. Place in a microwave-safe dish. Cover and microwave on high just until wilted, from 2 to 3 minutes. Uncover and cool. Using your hands or a kitchen cloth, squeeze out as much moisture as possible and coarsely chop. You should have about 1 cup (250 mL). Thinly slice green onions. Chop and measure out herbs.
In a large bowl, lightly beat eggs with milk until blended. Stir in chard, onions and herbs. Stir in feta and 1 cup (250 mL) cheddar. Pour into pie plate and smooth top. Sprinkle evenly with remaining cheddar.
Bake in centre of oven until top is golden and centre is set when a knife is inserted, from 40 to 45 minutes. Serve hot or at room temperature.
Calories 221, Protein 15.1g, Carbohydrates 4.2g, Fat 16.1g, Fibre 1.1g, Sodium 434mg.
This recipe was originally published at Chatelaine.com
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