Hortopita in filo with chard, leeks and feta

Ingredients

For 1 serving

• Phyllo dough3
• Swiss chard250 g
• Leek0.5
• Feta50 g
• Eggs1
• Extra virgin olive oil10 g
• Dillto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Turn the oven on to 190 °C (conventional). Wash the chard well and chop it roughly. Trim the root and toughest green part off the leek, halve it lengthways, rinse between the layers and slice it thinly.
2. Heat half the oil in a wide frying pan over a medium heat and cook the leek for 3 minutes, until softened; add the chard and a pinch of salt, cover and braise for 10 minutes, uncovering at the end, until wilted and the water has evaporated. Spread it on a plate to cool: a wet filling makes the filo soggy.
3. Beat the egg in a bowl, add the crumbled feta, chopped dill and the well-squeezed greens and mix.
4. Line a small baking dish with the filo sheets one at a time, brushing each with the remaining oil and letting them hang over the edges. Keep the waiting sheets under a damp tea towel, as they dry out quickly.
5. Pour in the filling, fold the overhanging pastry over the top, brush the surface with the last of the oil and score it into squares with a knife.
6. Bake for 30 minutes, until golden and crisp on top; let it cool for a few minutes before cutting.