Swiss chard, leek & vintage Cheddar spanakopita pie

Name: Swiss chard, leek & vintage Cheddar spanakopita pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 200 g packs Swiss chard, finely shredded; 150 g butter; 2 tbsp olive oil; 1 large onion, finely chopped; 400 g pack (or 3 medium) leeks, trimmed and finely chopped; 150 g (2 large stalks) celery, finely chopped; 250 g tub ricotta; 100 g Davidstow British Cornish Vintage Cheddar, finely grated; 4 clove/s garlic, crushed; 15 g pack oregano, leaves finely chopped; 1 unwaxed lemon, 1 tsp zest and 2 tbsp juice; 4 large free range eggs; 270 g pack Jus Rol Filo Pastry Sheets; 1 tsp nigella seeds, to garnish

Gurdeep Loyal's filo pie is filled with seasonal Swiss chard and leeks, cooked down slowly in butter to intensify their flavours. This is a great dish to make for a picnic or an early spring lunch, served with a lemony chickpea salad, herby yogurt or pitta chips on the side for some extra crunch.

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Serves6
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins
Pluscooling

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2 x 200g packs Swiss chard, finely shredded
150g butter
2 tbsp olive oil
1 large onion, finely chopped
400g pack (or 3 medium) leeks, trimmed and finely chopped
150g (2 large stalks) celery, finely chopped
250g tub ricotta
100g Davidstow British Cornish Vintage Cheddar, finely grated
4 clove/s garlic, crushed
½ x 15g pack oregano, leaves finely chopped
1 unwaxed lemon, 1 tsp zest and 2 tbsp juice
4 large free range eggs
270g pack Jus Rol Filo Pastry Sheets
1 tsp nigella seeds, to garnish

Put the chard into a large saucepan, pour over a kettle of boiling water, then simmer for 4 minutes until bright and just tender. Drain in a colander and leave to cool.
Return the saucepan to a medium heat, melt 50g butter with 1 tbsp oil, then fry the onion with a pinch of salt for 5 minutes. Add the remaining oil, the leeks and celery, then sweat down for 10 minutes. Set side.
Preheat the oven to 190ºC, gas mark 5. In a large mixing bowl, whisk together the ricotta, cheese, garlic, oregano, lemon zest and juice, then crack in the eggs and whisk to a smooth mix. Using a clean tea towel, squeeze the chard over the sink to remove excess water, then add to the egg mix with the onion, leeks and celery. Stir well for an evenly mixed filling, then season.
Melt the remaining butter in a separate small pan. Brush a deep 24cm-square baking tin (or approx 22x26cm roasting tin) with some melted butter. Brush 1 pastry sheet with butter and lay across the tin horizontally, ensuring it hangs evenly over the sides. Place another buttered sheet of filo on top, this time vertically, then place a third buttered filo sheet into the tin diagonally.
Pour the filling on the filo pastry base, then layer 3 more sheets of filo on top, brushing with butter each time. Crinkle the filo hanging over the edges into the middle, ruffle the last filo sheet into the centre, brush with butter all over, then sprinkle with nigella seeds.
Bake for 25-30 minutes until golden brown on top. Remove from the oven and leave to cool for 10 minutes before serving. Delicious hot or cold.