2 lb Swiss chard leaves 1/2 ts Black pepper
1 Onion, chopped pn Salt
2 tb Oil pn Cumin
2 Eggs, beaten 1 Non-sweet pie shell
3/4 c Sour cream -unbaked
8 oz Feta cheese, crumbled
Preheat oven to 200 C (400 F).
Separate the white stems from the green part of the swiss chard
leaves. Chop the white stems, and fry with the onion in oil until
soft, about 5 minutes. Add the chopped green leaves, and fry another
5 minutes. Let cool for 5 minutes, then mix in bowl with remaining
filling ingredients.
Pour filling into pie shell and bake for 50 minutes.
Original recipe by Gabi Shahar, December 1993.
Yields
1 pie