Ripple Farm Chard and Herb Pie

This is my (slightly altered, using what was available on the farm in March)) version of 'Herb Pie' from the book 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi. It makes 6-8 good size portions, so you could halve the recipe.I used500g chard, stems and leaves finely shredded but kept seperate50g rocket30g flat parsley30g wild garlic10g fennel leaf1 large onion, cut up finely100g mature cheddar, grated175g goats cheese2 medium eggs, beaten250g filo pastryolive oilSaute the onion in oil for 5-10 mins, add the chard stems and cook for another 4-5 mins. Add the chard leaves, turn up the heat, and stir as they cook for a few mins. Finally add the (chopped) green herbs and cook for another 2 mins.Transfer this mixture to a colander so any excess liquid can drain away. Once this mixture is cool add the cheese, eggs and season with salt and pepper. This is the filling.Lay out five sheets of filo on a pie dish (the one I used is about 30 x 20cm) brushing each layer with olive oil, fill with the chard/herb/cheese/egg mix and top with another 5 layers of filo, again brushing with olive oil.Bake at 200 C / Gas 6 for about 40 mins, and leave to cool slightly before serving, also delicious cold.The recipe in Jerusalem also contained celery, spring onion, mint and dill, which weren't available on the farm when I made it (in March), which is why I substituted the wild garlic, and a small bit of fennel that was just pushing through in my garden. And I used a goats cheese instead of the ricotta and feta in the original recipe.Anyway, it was absolutely delicious and should sway even a reluctant chard eater!I don't have a photo, you'll have to look in the book for that, and there are several other chard recipes in there that I look forwardwill be trying too.