Swiss chard and white cheese gratin

Swiss chard and white cheese gratin

Antchusa de pazi

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic dairy dish is made with a mixture of Swiss chard, white cheese, beaten eggs and grated cheese. Similar gratins can be made with spinach, pumpkin, leeks, courgettes or aubergine.

Ingredients

Quantity Ingredient
675g swiss chard
125g feta or beyaz peynir (turkish white cheese), mashed with a fork
2 eggs, lightly beaten
75g freshly grated parmesan or kashkaval cheese
freshly ground black pepper
2-3 tablespoons dried breadcrumbs
1-2 tablespoons butter

Method

  1. Wash the Swiss chard and remove the stems (you can save them for a soup or stew, if you like). Place the chard leaves in a covered saucepan and cook over a moderate heat for 7–8 minutes or until tender – the water clinging to the leaves is sufficient to prevent scorching. Drain well and chop coarsely.
  2. In a bowl, combine the feta, eggs and 50g of the grated cheese. Season with pepper, then add the chard and mix well. Pour into a well-oiled shallow baking dish. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Dot with butter and bake in a preheated 180°C oven for 30 minutes or until the top is golden and a knife inserted in the centre comes out clean. Serve hot.
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