Savory Squash & Chard Pie



1 pkg. Frozen filo dough
2 lbs. squash puree, completely defrosted, drained through sieve
2 onions, thinly sliced
2 teaspoons kosher salt
5 tbsp. olive oil, plus extra for brushing the filo
1 tbsp. finely chopped ginger
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 cup fresh cilantro, rough chop
1/4 tsp. black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 garlic cloves, chopped
1 bunch chard, large stems removed

Preheat the oven to 425°F. Defrost filo for about one hour prior to start.

Once the puree is completely defrosted and drained, heat oil in a large sauté pan and add onions and cook until translucent. Add puree and cook down until well incorporated and excess liquid is evaporated. Add salt, ginger, cumin, cinnamon, cilantro, pepper, raisins and walnuts and set aside. In another pan, heat some oil and add garlic. just barely cooking. Add chard and wilt. Place chard and garlic mixture in a colander and push excess liquid out.

Brush a 9 x13-inch baking dish with olive oil. Unroll the pastry sheets so that they lie flat. Lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arranges them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo.

Line the bottom of the dish with about half of the chard, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the chard. Fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each one.

Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature.

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