Source:

Katherine

Serves/Makes:12

Ingredients

• 1 box phyllo dough
• 3 lbs (1.4 kg). Swiss chard, fresh, destemmed, and chopped coarsely
• 1 tbsp (15 ml) minced garlic
• 1/3 cup (80 ml) toasted almonds, chopped, or toasted pinenuts
• 1/2 cup (125 ml) raisins or currants, soaked in hot water for 20 minutes, then chopped
• 3 oz (84 grm). goat cheese, crumbled
• 1/2 lb (.2 kg). clarified butter
• salt and pepper
• olive oil
• 1 shallot, minced

Preparation

• Put a few tbsp of olive oil in a large skillet.
• Cook shallot and garlic over low heat until soft.
• Add Swiss chard and saute briefly to get some of the moisture out.
• Take pan off the heat and add nuts, goatcheese and dried fruit.
• Salt and pepper to taste.
• Chill filling in the refrigerator for 1/2 hour.
• Heat oven to 350 degrees (175 C.).
• Layer 4 leaves of phyllo in square casserole (standard lasagne size); brush with melted butter. Add a thin layer of filling.
• Repeat until the filling is gone.
• When done layering, bake on middle rack 20 to 25 minutes.
• Keep your eye on it after 18 minutes - everyone's oven is different.
• Devour!

Comments

Thought of this one just messing around in the kitchen one day.