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Spanish Phyllo Pie
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  • 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
  • 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!
Thought of this one just messing around in the kitchen one day.

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