Chard and wild greens pie

Bring a large saucepan of salted water to the boil. Add the chard leaves and blanch for 5 minutes or until they soften. Drain and refresh under cold running water, then drain again. Use your hands to squeeze the chard as dry as possible, then chop finely.

Thinly slice the chard stems. Heat a tablespoon of the olive oil in a frying pan over medium heat, add the chard stems and fry for about 3–5 minutes or until they soften. Add the shallots and cook for 2 minutes, then add the preserved lemon and season with a little salt (not too much, as the preserved lemon and feta will be quite salty) and pepper.

In a large bowl, combine the herbs, chopped chard leaves and bitter greens, along with half of the chard stem mixture. Season with nutmeg and pepper, then add three-quarters of the feta and all of the beaten egg. Thoroughly mix everything together.

Preheat the oven to 180°C. Combine the melted butter with the remaining olive oil in a small bowl. Brush the base and sides of a 22 cm non-stick ovenproof frying pan with the butter and oil.

You need to work quickly with filo, or it dries out and becomes brittle. Lay a sheet of filo on a clean, dry surface, brush with the melted butter and oil, then place in the pan, brushed-side up and slightly off-centre, so it partially covers the base and overhangs one side of the pan. Continue in the same way with the second, third and fourth sheets, creating an overlapping cross shape with pastry hanging over the edge of the pan all the way round. Place the fifth sheet of filo in the same position as the first, just to stabilise the pie.

Spoon the filling into the pie case, spreading it out evenly. Sprinkle over the rest of the chard stem mixture and the remaining feta. Now, one by one, fold the overhanging ends of the pastry sheets over the filling, brushing the top of each one with butter and oil as you go. Lay the sixth sheet of filo on top, tucking in the edges, then brush with butter and oil.

Bake the pie for 40 minutes, turning it around a few times so it browns evenly. Remove from the oven and let it sit in the pan for about 5 minutes, then turn it out, upside down, onto a board. Cut into slices or squares and serve with lemon halves for squeezing.