©2020 by einSteinLyon.

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Crispy chard cake with fresh herbs

Updated: Nov 17, 2019


Many different fresh herbs mixed with finely chopped vegetables and 3 different kinds of cheese. That sounds like ....a suggestion from one of my favorite Ottolenghi* cookbooks .... mmmh, so delicious.


Ingredients

10 sheets Filo

1 large onion

3 stalks of celery, diced

300 g fresh spinach, finely chopped

200 g chard, diced finely

50 g flat parsley, chopped

50 g dill, chopped

6 stems fresh mint, chopped

250 g ricotta

250 g Trakaya, crumbled

200 g Parmesan cheese, grated

Attrition of a bio lemon

olive oil

1 egg

¼ Tl Salt

coarsely ground pepper ,

½ Teaspoon brown sugar

After all the ingredients have been washed, cut and chopped, most of the work is done and the rest of the preparation is as quick as imaginable.

In a pan with some olive oil slowly sweat the chopped onion golden yellow, at the end I add the brown sugar and let everything caramelise for another minute. After three more minutes, add the celery and finally the spinach and parsley. 4 minutes all together

while stirring several times, simmer slowly.

Cool in a pan, drain on a sieve and put the mixture in a bowl. Add the cheese, herbs, salt, pepper, egg and lemon and mix well.

Brush 5 leaves of Filo with olive oil, place them on top of each other and cover the bottom of a gratin dish with them.

Fill in the prepared mixture and cover with 5 leaves of Filo, also sprinkled with olive oil.


Baking time approx. 40 minutes , convection oven, 180 degrees Celsius

Allow to cool a while and then serve with a fresh salad.


*This recipe is based and modified on Ottolenghi, Jerusalem



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