Preparation time: 40+ min
500 g fresh Swiss chard
a pack of whole-grain phyllo dough
1 cup cashew nuts
¾ cup water
2 tbs nutritional yeast
3 cloves of garlic
Wash the chard and tear the green parts off of the stems. Blanche the leaves in boiling water for one minute. Then use a skimmer to add the chard to a blender and blend it with a little bit of water from blanching the chard. Put into a large bowl.
Pre-soak the nuts for at least 4 hours. Drain and wash them, add to a blender together with garlic, nutritional yeast, and water and blend to get a smooth cream. Add the cream to the chard, season, and mix.
Place two sheets of phyllo dough on a baking tray. They should hang over the edge so you can cover the pie in the end. Tear the rest of the dough into pieces, soak them in chard and nut sauce and place them into the baking tray. When you use all the dough and sauce, cover the pie with the dough hanging over the edge of the tray.
Preheat the oven to 180°C and bake from 50 to 60 minutes.
The pie is just as tasty warm as it is cold. We served it with a salad and fermented cheese on top and garnished it with chives.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.