Cook this great recipe on Mother’s day. Brownie points guaranteed.
- 2 big bunches of chard
- 1 red pepper, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon butter
- 2 tablespoon olive oil
- 4 tablespoons of milk
- 1/2 teaspoon chilli flakes
- salt and pepper to taste
- 8 sheets filo pastry
- 50 gr melted butter
- 1/2 cup of breadcrumbs
- 300gr of the best quality English ham that you can find in the market. Shred it with your hands
- 5 eggs
Let’s Start With The Chard…
- Wash the chard leaves well to remove trapped dirt.
- Remove the white stems using a knife and roughly chop them. Slice the silver beet leaves crossways.
- Melt the butter and the olive oil together in a large deep frying pan over a medium heat. Sauté the onions, red pepper and garlic until soft, then add the silver beet white stems and cook for 5 minutes until the stems are soft.
- Add the chard leaves. Cook for five minutes. Season the mixture with chilli flakes, salt and pepper (do not put too much salt because the mixture will reduce and it could be salty, adjust the salt once the silver beet is cooked).
- Add the 4 tablespoons of milk and let it simmer for a few minutes.
- Place the chard leaves in a sieve over a bowl and let the mixture drain well. If you see there is still some water use the back of a large spoon, and press the liquid from the chard leaves.
- Before you put the mixture in the pie make sure it is cold.
Let’s Crack On With The Filo Pastry
1- Preheat the oven to 180C.
2- Lightly brush the base and sides of a 26cm round pie dish.
4- Place 1 sheet of filo on a flat surface and brush with butter. Carefully push the filo into the pie dish. Line the base and side of the pan allowing the filo to extend over the edge of the pan. Repeat buttering and layering with the other 5 sheets of filo. It is almost like draping the pastry.
5- Sprinkle the base of the pie with the breadcrumbs.
6- Gently spoon the silver beet filling into the prepared pie dish. Add the shredded ham.
7- With your hands make small nests in the filling and place a raw egg in each nest.
8- Close the pie with the filo pastry . Brush 2 more sheets of the remaining filo with melted butter, scrunch them and place them over the top of the pie. Brush once again with melted butter.
9- Place the pie dish on a baking tray and bake for about 50 to 60 minutes, or until cooked through and golden brown.
10- Remove from the oven and let it stand for 10 minutes before serving with a green salad
- Make sure that the pie is cooked. Sometimes it looks golden brown on the top but the base of the pie is not ready.
- Drain the chard mixture well. This is important otherwise the base will be soggy.
- Make sure to use the breadcrumbs, they will absorb the excess moisture.
- If you want to make this pie vegetarian instead of ham use cooked chickpeas or cooked lentils. Make sure to season them with salt and pepper!