2 onions – finely chopped
2 leeks and a few spring onions (optional, you can just use more chard!)
4 cloves garlic – crushed
2cm ginger – peeled and grated
400-500g chard (you can use kale too but remove the tough stems) – stems chopped into 1cm pieces, leaves shredded
1 tsp salt
2 tsp ground cumin
2 tsp coriander
100g cheese – grated
250g filo pastry
Fry the onions (and leek and spring onions if using) gently for a few minutes.
Add the ginger, garlic and chard stems and cook 5 mins.
Add the salt, spices and chard leaves, mix and place the lid on the pan. Turn the heat down and cook for 5 mins.
Take off the heat, remove the lid and allow to cool.
Preheat the oven to 180’C (fan) or gas mark 6.
Beat the eggs and cheese in a mixing bowl.
Oil a 20x30cm(ish) baking tray and lay 2 sheets of filo across the width allowing them to hang out of the tray at the sides.
Brush with a little oil then lay 2 more sheets lengthways also hanging over the ends of the tray and brush with more oil.
Mix the cooled veg mix with the cheese and eggs and place in the tray on top of the pastry using a spoon to level it.
Get the filling into the corners then take the overhanging filo and lay it over the top of the filling as if you were wrapping a present.
Brush with oil then lay the final sheets lengthways over the top.
Bake in the preheated oven for 25 minutes until golden brown and brittle to the touch.
Serve hot, but can also be eaten cold. Delicious and well worth the effort!