Harvest pie with swiss chard, cheese, orange zest and fennel
Pies
For potlucks I like to bring a pie made with phyllo dough in the tradition of Greek spinach pie. My version uses red stem Swiss chard dressed with lemon juice, slightly wilted with sauteed onions and pinion pine nuts over a layer of ricotta and feta cheese, seasoned with orange zest and a hint of fennel. I love the refreshing lightness of this chard pie, a celebration of the late summer harvest that is so precious.
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