Smoked Cheese & Organic Squash Filo Pie with Wilted Chard

Ingredients

To celebrate the arrival of beautiful autumnal vegetables and the fact that it is Organic September, we’ve created a rich, colourful dish that also makes the most of a smoked Greek metsovone cheese that we have on our deli counter. The results are comforting, flavourful and more-ish (which is why we’ve suggested that it only serves 4 because you’re likely to want a large slice, although it will feed 6). Somewhere between a quiche and a pie, it makes an excellent early season supper, especially when served with dark greens. Enjoy!

• 6 sheets filo pastry
• 7 tbsp extra virgin olive oil
• 2-3 small organic squash
• 1 stick celery, finely chopped
• 1 shallot, finely sliced
• 125g grated metsovone cheese
• 120ml cream
• 60ml greek yoghurt
• 3 large egg yolks
• Good pinch of salt
• Chopped rosemary
• Black pepper to season
• 200g organic chard (or other leafy dark greens)
• 1 clove garlic, crushed
• 1 tbsp sesame oil

Instructions

1. Pre-heat oven to 190 degrees
2. Slowly cook shallots and celery until golden and sticky, set aside
3. Slice squash into 0.5cm thick pieces and roast in oven with a little oil for 20 minutes to soften
4. Brush a 10 or 12 inch pie dish with oil before layering and fanning the filo sheets and brushing oil on each layer as you go - the pastry should hang over the edges
5. When they’re ready, fan the squash slices around the dish to create a pattern if you wish, or just pop them in evenly
6. Sprinkle the dish with the grated cheese
7. In a separate bowl, blend the shallots, celery, cream and yoghurt until incorporated, and then whisk in the eggs yolks, rosemary and salt & pepper
8. Pour over the pie evenly and roll in / scrunch the overhanging filo to form a rim around the tart
9. Brush rim with oil and bake in the oven for 25 - 35 minutes
10. Serve warm with steamed or wilted chard, tossed in sesame oil and crushed garlic