- 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.
![PCC Member Card Illustration](/wp-content/uploads/2021/12/member-card-illustration-800.png)
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