Yield: 1 pie
| Measure | Ingredient |
|---|---|
| 2 pounds | Swiss chard leaves |
| 1 | Onion, chopped |
| 2 tablespoons | Oil |
| 2 | Eggs, beaten |
| ¾ cup | Sour cream |
| 8 ounces | Feta cheese, crumbled |
| ½ teaspoon | Black pepper |
| pinch | Salt |
| pinch | Cumin |
| 1 | Non-sweet pie shell unbaked |
Preheat oven to 200 C (400 F).
Separate the white stems from the green part of the swiss chard leaves. Chop the white stems, and fry with the onion in oil until soft, about 5 minutes. Add the chopped green leaves, and fry another 5 minutes. Let cool for 5 minutes, then mix in bowl with remaining filling ingredients.
Pour filling into pie shell and bake for 50 minutes.
Original recipe by Gabi Shahar, December 1993.