Zelnik

Instructions

1. Preheat the oven to 180 °C. Wash the chard, remove the thick stalks, then finely slice the leaves.
2. Sweat the chopped onion in olive oil for 5 minutes, add the chard and let it wilt for 8 minutes over medium heat until tender. Drain it well.
3. In a bowl, crumble the feta, add the beaten eggs, the yogurt, the chopped dill, the pepper and the nutmeg, then mix. Stir in the cooled chard.
4. Butter a rectangular baking dish. Lay down a sheet of phyllo, brush it with melted butter, then repeat with 5 sheets to form the base.
5. Spread the filling over the dough, then cover with the remaining 6 sheets, buttering them one by one.
6. Cut the surface into diamonds with a knife, then bake for 35 to 40 minutes until the top is nicely golden and crisp.
7. Let it rest for 5 minutes before serving, so the portions hold together well.