Spanakopita with chard and leeks recipe

• 500 g (17.6oz) chard, tough stalks removed
• 2 tbsp oil, for frying
• 500 g (17.6oz) leeks, trimmed, sliced in half lengthways, then shredded
• 100 g (3.5oz) melted butter
• 3 cloves garlic, crushed
• 1 tsp dried mint
• 4 eggs
• 200 g (7.1oz) ricotta (or cottage cheese)
• 200 g (7.1oz) feta
• 1 handful parsley, chopped
• 1 handful dill, chopped
• 250 g (8.8oz) packet filo pastry
• 2 tbsp poppy seeds

1. Bring a large pan of water to the boil and blanch the chard leaves for 2 mins.
2. Drain, plunge into cold water to stop the cooking and keep the colour, then drain again.
3. When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
4. Heat the oil and fry the leeks for 6 mins.
5. Add the garlic and mint and fry for 2 mins.
6. Leave to cool, then mix in the chopped chard.
7. Preheat the oven to 180C.
8. Whisk the eggs in a large bowl.
9. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine.
10. Season with salt and pepper.
11. Remove the filo from the packet and lay it out.
12. Cover with a clean, slightly damp tea towel to stop it drying out.
13. Brush the bottom of the dish with a little butter.
14. Lay out a sheet of filo on your work surface and brush with a little melted butter.
15. Lay inside the baking dish; you want some overhanging.
16. Repeat with half the filo, buttering each layer as you go.
17. Spoon in the filling and even it out.
18. Lay over the rest of pastry, brushing each sheet as before.
19. Tuck in the edges and brush with butter to seal.
20. Sprinkle with the poppy seeds.
21. Bake for approx 40 mins (depending on your oven) until golden and crispy.

oil, butter, garlic, mint, eggs, ricotta, feta, handful parsley, handful dill, pastry, poppy seeds

Taken from www.lovefood.com/guide/recipes/43037/spanakopita-with-chard-and-leeks-recipe (may not work)