Ingredients (serves 5/6)

• 3 leeks
• 10 chard stems
• 1 large garlic clove
• 2 tbsp olive oil
• 4 leaves of frozen filo pastry (cut in half to make 8 squares)
• 5 eggs
• 1/2 tsp nutmeg
• 180g Feta cheese, crumbled
• 1 tbsp sesame seeds

Method

Prep 25 mins / Cook 25 mins

Preheat oven to 180C

1. Chop the leeks into slices.
2. Separate the chard stems from the leaf and chop the stems. Set the leaves aside.
3. Gentry fry the garlic, leek and chard stems in the olive until softened (about 10 minutes).
4. Add the chopped chard leaves and cook very slowly (about 10 minutes)
5. Meanwhile, lay the sheets of filo pastry in a shallow ovenproof dish, with lots of overlap.
6. Spread the cooked vegetables onto the pastry. Beat the eggs and pour over the vegetable mixture, then top with nutmeg and Feta cheese.
7. Carefully fold the filo pastry over the mixture and then sprinkle with sesame seeds and drizzle with olive oil.
8. Put in the hot oven and cook for 25 minutes or until the pastry is golden brown.  Delicious.