Chardikopita

Makes 8-10 large pastries

Don’t be fooled by the name—chardikopita is just me being a smartass, and making spanikopita with green chard, which I had in abundance this week from my organic box. I like to make a batch of these and only cook three or four, saving the rest for quick lunches or dinner later in the week, as they get soggy in the fridge if they’re already cooked.We’ll definitely be tossing two of these in the toaster oven around noon tomorrow.

2 Tbs olive oil

1 large onion, chopped

1 bunch chard, stems removed (and saved for chard stalk hummus), leaves chopped

2 tablespoons chopped fresh dill

1/2 tsp Greek seasoning

2 tablespoons all-purpose flour

8 oz. feta cheese, crumbled

4 eggs, lightly beaten

salt and pepper to taste

1(16 ounce) package filo dough

1 cube butter, melted

Heat oil in a large fry pan over medium heat, cook onions until softened. Add chard, cook covered about 10 minutes on medium-low heat, or until most of the moisture has been absorbed and greens are soft.

Remove from heat. Mix in feta cheese, eggs, dill, seasoning, flour, salt and pepper:

Unfold your filo dough on the counter, keeping it covered with a damp towel while working. Preheat oven to 350 degrees F (175 degrees C). Separate one sheet of filo from the stack and evenly brush with a light coating of butter. Cover with another sheet of filo dough, butter, then a third sheet, with butter. Cut the layered filo dough in half. Place about 1/4 C filling 1 inch from the end closest to you and fold the pastry up like a flag around the filling.

Repeat with the remaining filling and dough. Place pastry triangles on a large baking sheet and brush tops with the remaining butter (this is the stop you’ll want to skip if you’re planning on storing a few in the fridge for the following days). Bake in the preheated oven, 35 to 40 minutes, until golden and cooked through.