Chard, Potato And Ricotta Pie

• 1 tbsp oil
• 1 None onion, finely chopped
• 1 bunch chard, stalks removed, leaves shredded
• 4 None potatoes, diced
• 7 oz fresh ricotta cheese
• 3.5 oz feta cheese
• 3 None eggs, lightly beaten
• 6 sheets filo dough, halved lengthwise
• 3 1/2 tbsp butter, melted
• 1/3 cup dried breadcrumbs

1. Preheat oven to 400u0b0F. Lightly grease a 9 inch springform pan.
2. Heat oil in a large frying pan over medium heat. Sweat onion for 3-4 mins, until tender. Set aside.
3. Blanch chard in simmering water for 20 seconds. Shock in cold water. Drain and set aside.
4. Microwave potatoes on HIGH (100%) for 5 mins then combine with chard, onion, ricotta, feta and eggs. Season to taste.
5. Brush filo dough with melted butter and use to line pan, shaping into a star. Sprinkle breadcrumbs over base and fill with chard mixture. Fold edges in towards center and bake for 40-45 mins, until firm and golden.

oil, onion, chard, potatoes, ricotta cheese, feta cheese, eggs, dough, butter, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/26200 (may not work)