This is a yummy spin on spanakopita using Swiss chard instead of spinach. I decided to make it because of the name, which struck me as quite hilarious. Any food that claims to be “utopian” must be pretty good, and this one actually was, despite containing a mountain of my least favourite vegetable. I barely noticed the difference between chard and spinach. In fact, it was so good that I ate three pieces for supper last night and two for breakfast this morning. Talk about intense veggie consumption. So, on that note, come and join me in Chard Utopia!
2 cups onion, minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
In a large frypan, sauté in 1 tbsp olive oil for 5 minutes.
2.5 lbs Swiss chard, stemmed and finely chopped
Add and cook until wilted, 5-8 minutes.
4-6 cloves minced garlic
1 tbsp flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. Remove from heat.
2 cups feta cheese, crumbled
1 cup cottage cheese
Freshly ground pepper to taste
1 lb thawed phyllo pastry sheets
Place a sheet of phyllo in an oiled 9×13-inch pan. Brush with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and bake uncovered in a preheated oven at 375F until golden and crispy, 45 minutes.
From “Simply in Season” by Mary Beth Lind & Cathleen Hockman-Wert