Chard and Herb Pie

  
Another winner from Ottolenghi, and it’s perfect for meatless Monday! This is a tasty veggie treat!

Ingredients:
3 TBSP olive oil
1 onion, sliced thin
1 bunch on chard, stems removed and chopped
4 celery stalks, thinly sliced
5 spring onion, chopped
3 c arugula leaves
1 bunch of parsley, chopped
1/2 c mint, chopped
1/4 c dill, chopped
4 oz ricotta
4 oz mature cheddar, grated
2oz feta, crumbled
Grated zest of 1 lemon
2 eggs, lightly beaten 
⅓ tsp salt
½ tsp coarsely ground black pepper
10 sheets phyllo

Preheat oven to 400.

In a large skillet, heat 1 tbsp of olive oil over medium heat, add onions and cook until soft. Add the celery and cook 2 more minutes. Add chard and cook until soft about 5 minutes. Add herbs and cook for 2 minutes. Remove from heat and let cool.

Stir in cheeses, eggs and pepper.

Spray a pie pan with olive oil. Layer the phyllo so it hangs over and can be folded over the top, brushing or spraying each piece of Phyllo with olive oil. Fill with chard mixture. Fold the overhanging phyllo over the top and brush or spray with olive oil. 

Bake for 40 minutes.

Serves 4.

  

Herbed Green Beans with Feta

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This one is from Epicurious.com. Another great make ahead dish that keeps well as leftovers. I use the authentic Greek style feta sold in liquid, it’s flavor is mild and slightly acidic a nice balance to the mint and dill.

1 1/2 lbs green beans, trimmed
Salt
1/4 c olive oil
1/4 c chopped fresh mint leaves
2 TBSP chopped fresh dill
Zest from 2 lemons
3 TBSP lemon juice
1/2 c feta, crumbled
Pepper

Cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 3 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, mint, dill, lemon zest, lemon juice, and feta in a large bowl; season with salt and pepper.

Chill.

Serves 8 – 10.