The Kirsop Farm Cookbook
A different sort of Chard Pie
A different sort of Chard Pie from the New Laurel’s Kitchen
Cookbook.
6 cups lightly cooked chard, well drained
2 cups lowfat cottage cheese
2 eggs, beaten
juice of 1 lemon
1/2 tsp salt
1/2 cup whole grain bread crumbs
paprika
Preheat oven to 350 degrees. Beat together the cottage
cheese, eggs, lemon, and salt. Stir a cup of this mixture into
the chard and press it down in a well-greased 8”x8” pan.
Spread the remaining cottage cheese mixture evenly over the
top and sprinkle on the bread crumbs and paprika. Bake for
about half and hour, or until set. Allow to stand for several
minutes before cutting into squares. Serves 4-6.
You can substitute spinach for the chard, or use both
together.