Old MacDonald's Potato Box Recipes
Chard and Feta Pie Ingredients 2 C shredded potatoes (I used more!) 2 green onions, minced (I chopped up the light green stalk of the fresh onions) 3/4 tsp. salt 6 eggs (I only used 4) 1/4 C unbleached all purpose flour 1/4 tsp. freshly ground black pepper 2 tbsp. olive oil 1 red onion, finely chopped 2 garlic cloves, minced 2 bunches green or red chard or spinach, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys) 1 1/2 C (8 oz) crumbled feta cheese 1 C milk (I used much less) 2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!) 1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!) Directions Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Old MacDonald's Potato Box Recipes

Chard and Feta Pie

Ingredients

2 C shredded potatoes (I used more!)
2 green onions, minced (I chopped up the light green stalk of the fresh onions)
3/4 tsp. salt
6 eggs (I only used 4)
1/4 C unbleached all purpose flour
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys)
1 1/2 C (8 oz) crumbled feta cheese
1 C milk (I used much less)
2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!)
1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!)

Directions

Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.