Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Heat the oven to 200C/180C fan/gas 6. Shred the chard leaves, then tip into a large pan over a medium heat with 2 tbsp water. Cook for a few minutes until just wilted. Remove from the heat, drain and leave to cool slightly. When cool enough to handle, squeeze out the excess water using your hands or in kitchen paper. Transfer the chard leaves to a large bowl.
Roughly chop the chard stalks. Heat 1 tbsp of the olive oil in the pan and fry the stalks over a medium heat with the spring onions for 8 mins until softened. Tip into the bowl with the chard leaves.
Crumble the feta into the bowl and season, then mix in the dill, mint, lemon zest, nutmeg and eggs.
Unwrap the filo pastry (you’ll have about seven sheets) and lay one of the sheets into the base of a medium roasting tin (our was 30 x 25cm). Brush with a little of the remaining olive oil and place another sheet on top. Repeat until you’ve used four sheets (or about half the filo) and half the remaining olive oil. Spoon the chard filling over the filo and gently spread out to cover. Lay another sheet of filo on top, brush with more oil and repeat until you’ve used all the remaining filo pastry and almost all of the olive oil. Trim the pastry, if needed, or tuck it under to form a pie. Will keep frozen for up to two months. Defrost completely before cooking. Brush with the last of the olive oil and bake for 35-40 mins until golden. Leave to cool slightly and serve warm.