Swiss Chard Potato Casserole

Ingredients

• 750 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 60 ml olive oil
• 100 ml Vegetable broth
• 500 g Swiss chard
• Salt
• Pepper (freshly ground)
• 350 g filo dough
• 3 eggs
• 250 g sour cream

Instructions

1. 1.

   Peel, wash and dice the potatoes. Peel and finely dice the onion and garlic. In a hot pan, sauté all together in 2 tablespoons of oil until translucent. Deglaze with vegetable broth and simmer for about 5 minutes.

2. 2.

   While the potatoes cook, rinse, trim and cut the Swiss chard into strips. Add to the pan, remove from heat, and season with salt and pepper.

3. 3.

   Preheat the oven to 200 °C fan.

4. 4.

   Cut filo sheets into squares roughly matching the baking dish diameter. Line the bottom of the dish with about half the filo pieces, brushing each layer with oil. Mix eggs and sour cream, then stir into the vegetable mixture. Pour over the filo base, spreading evenly. Cover with remaining filo layers, brushing each with oil. Finish by brushing the top layer with oil as well.

5. 5.

   Bake in the oven for approximately 30 minutes until golden brown and crisp.