Chard, Ricotta and Egg Pie

This is an authentic persian recipe from Sabrina Ghayour, using simple ingredients to create wonderful flavours. If you don’t have chard, use any other leafy greens.

Ingredients:
 
·      400g chard
·      200g cabbage leaves/spring greens (roughly shredded and stalks removed)
·      2 tablespoons garlic granules
·      1 tablespoon coriander
·      1 head tablespoon sumac
·      500g ricotta cheese
·      75g butter, melted
·      7 sheets filo pastry
·      6 eggs
·      1 teaspoon nigella seeds
·      Seasalt and fresh black pepper

Method:

1.    Place large saucepan on medium heat, coat bass in olive oil and cook chard stalks until softened. Add leaves and cabbage, then stir-fry for a few mins until beginning to soften. Add garlic granules and coriander, cook until leaves are wilted. Season generously, stir well, then add sumac until combined. Leave to cool.
2.    Preheat oven to 200oC. Fold ricotta into the cooled greens mix and check and adjust the seasoning.
3.    Liberally brush an ovenproof dish with melted butter. Line base of dish with 4 sheets of filo pastry – 2 lengthways and 2 widthways – allowing an equal amount of pastry to hang over each side of dish. Brush top layer with melted butter. Pour ricotta mixture over and spread into an even layer. Make six holes and crack an egg into each. Season eggs with pepper, then gently lay pastry sheet over to cover entire filling. Fold the overhanging pastry over filling and lightly brush edges with more melted butter. Cut remaining 2 pastry sheets in half, crumple up each piece and arrange them on top of pie. Brush generously with remaining melted butter and spring with nigella seeds.
4.    Bake for 20-25 minutes until golden brown. For well-cooked eggs, lower oven temp to 160oC and cook for further 30 mins.