Chard, Lemon and Cheese Pie

• ricotta↗300g g
• chard↗500g g

  remove stems

• olive oil↗2 tbsp tbsp
• leek↗½

  sliced

• onion↗1

  sliced

• finely chopped garlic (from cloves)2
• green chili↗1

  seedless, finely sliced

• preserved lemon2 slices

  pulp and peel removed, finely sliced

• cumin seeds↗pinch of
• anise seeds↗pinch of
• parsley↗100g bunch of g

  dill or any fresh green herb of your choice, coarsely chopped

• lemon↗1

  juiced

• eggs↗3
• feta↗300g g
• whole nutmeg↗1
• філо тісто↗270g pack
• рапсова олія↗

  для змащування

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C with convection/gas 5. Drain the ricotta in a colander for a few minutes to remove the whey. Rinse the chard thoroughly, pat it dry with a clean kitchen towel, then finely chop it.

2. 2

   Heat the olive oil in a wok over medium heat, add the leeks, onion, garlic, chili, preserved lemon, cumin and anise seeds with a generous pinch of salt and cook until the leeks and onion become soft and fragrant — about 10 minutes. Add the chard, herbs and a generous amount of lemon juice, season, cook a few minutes until the leaves wilt but do not soften. Let cool, then squeeze the chard in a colander to remove excess moisture.

3. 3

   Beat the eggs in a bowl until lightly frothy, add the ricotta and feta. Mix with the herb mixture until homogeneous and grate a little nutmeg.

4. 4

   Remove the filo from the package. Lightly oil the inside of a deep 20 × 9 cm pan with a small amount of rapeseed oil and lay a sheet of filo, smoothing it over the bottom and up the sides with your fingers—it should cover the bottom and rise up the sides, overhanging the edge. Oil the dough again and repeat with another sheet so the bottom is fully covered. Gradually build layers, oiling each between, adjusting the sheets for even coverage until the pan is completely lined.

5. 5

   Fill the pan with the cheese and herb mixture and cover with filo, oiling between layers and on top. Add herbs between layers for a decorative look. Tear the filo in the centre of the pie to create a crunchy, ridged texture, and sprinkle with a few more anise seeds. Bake for 50 minutes until golden and the filling sets. Let stand at least 20 minutes before removing from the pan. Cool completely and refrigerate until serving.