1 bunch chard, chopped
3 bulbs fennel, chopped
3 garlic scapes, finely chopped
2 tbsp oil plus 2 tsp for oiling the pans
½ cup soft cheese
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
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.
Sauté the scapes and fennel in oil, adding the vinegar and chopped chard after about 2 minutes. Add salt and pepper as needed.
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°F for 30 minutes, until golden brown.
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