- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 3 tablespoons olive or vegetable oil
- 1 small yellow onion, finely chopped
- 4 cups coarsely chopped chard
- 4 cups spinach leaves
- 2 cups thinly sliced kale
- Salt and freshly ground pepper to taste
- 1/2 cup chopped toasted hazelnuts
- 1/4 cup dried cranberries
- 2 eggs, lightly beaten
- 3/4 cup grated Parmesan or your favorite cheese (chevre or feta are also great here)
- 1 sheet puff pastry, thawed
Directions
Preheat your oven to 400° F.
In a large pot, heat the oil over medium high heat and cook the onions until they are golden and tender. Add the greens. If they are really dry, add about 3 tablespoons water. Cook the greens for 3 to 5 minutes, stirring occasionally until they are tender and still jade green. If there is still a lot of liquid in the pot, drain them and squeeze them dry in a clean dish cloth.
Transfer the greens to a mixing bowl and season with the salt and pepper. Fold in the hazelnuts, cranberries, eggs and cheese. Spread this mixture in an 8×8-inch casserole dish.
Cut the sheet of puff pastry to fit the casserole dish and prick it all over with a fork. Fit the pastry over the spinach filling. You may brush the top with a beaten egg mixed with a little water if you like. Cut a few slits in the pastry to vent the steam.
Bake the casserole for 20 to 25 minutes, or until the pastry is golden and the filling is bubbly.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member