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Fennel, Chard and Cheese Pie

Mim says, I love to make simple pies such as this one. When I tried the Cricket Creek Fresh Cheese, I immediately imagined using it in a dish like this. While I’m suggesting certain vegetables for this particular recipe, you can really use whatever you’d like so long as you make sure the veggies aren't too wet for the crust to cook.

Ingredients

1 bunch chard, chopped 

3 bulbs fennel, chopped

3 garlic scapes, finely chopped

1 egg

2 Tbsp oil plus 2 tsp for oiling the pans

½ cup soft cheese, such as Cricket Creek Fresh

1 frozen package of filo dough

Salt and pepper

1 Tbsp oregano (fresh or dried, use 1/2 Tbsp, if dried)

1 teaspoon red wine vinegar

1.) Allow your filo dough to defrost (it will be much easier to handle) and then lay it out one sheet at a time into 2 oiled pie pans. Use 5-7 sheets per pan.

2.) Sauté the scapes and fennel in oil, adding the vinegar and chopped chard after about 2 minutes. Add salt and pepper as needed.

3.) In a large bowl, mix the cooked veggies with the egg and the cheese, spooning it into the pie pans after it’s uniformly mixed. Place 3 more sheet of filo dough over the pie and bake at 350 degrees from 30 minutes, until golden brown.

Variations

  • Add hot peppers to your veggie base and any other fresh herbs you favor 
  • If you eat meat, this is a great meal to add 1/2 cup cooked sausage to
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