Chard Cheese Pie

Thanks, Debi, for forwarding this one.  It looks like a good one.

Chard Cheese Pie (Community Farm of Ann Arbor Cookbook)

6 c. lightly-cooked chard, well-drained (we also used coarsely chopped kale or a combo)
2 c. low-fat cottage cheese
8 oz. feta cheese
2 eggs, beaten
Juice of 1 lemon
½ tsp salt
1 c. whole grain bread crumbs or croutons (we used only ¾ c. bread crumbs)

Optional: 1 medium onion, chopped and sautéed

Preheat oven to 350.  Sauté onion if using.

Beat together cheeses, eggs, lemon juice and salt.  Stir a cup of this mixture into the chard (and onion, if using) and press it into a well-greased 9x9 pan or baking dish.  Spread the remaining cheese mixture evenly over the top.  Sprinkle with bread crumbs.

Bake for about ½ hour until set.  Allow to stand for several minutes before cutting into squares.  Serves 4-6.
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