5 bunches (about 4–5 pounds) Swiss chard 1½ teaspoons salt 1 cup olive oil 2–3 cloves garlic, chopped ¾ cup coarsely chopped onion 3 tablespoons coarsely chopped fresh marjoram freshly ground black pepper 1 pound (2 cups) ricotta cup Parmesan 24 sheets filo pastry 1½ tablespoons butter 6 eggs
Wash the Swiss chard; then separate the leaves from the stems, discarding damaged parts or tough leaves. Cut the stems into strips about 1½ inches long. Cut the leaves into 1-inch strips. Bring a large pan of water with 1 teaspoon of salt to the boil and drop the stems in. Cook for 5 minutes; then add the leaves and cook for another 5 minutes or until stems and leaves are tender. Drain and leave until cool enough to handle. Squeeze excess water out with your hands. Heat 2 tablespoons of the oil in a large frying pan. Add the garlic, onion, and marjoram and cook gently for a minute or two, Stir in the chard and season well with freshly ground pepper. Continue to cook for 5–6 minutes, stirring often. Let cool to lukewarm. In a large bowl combine the ricotta with ½ cup Parmesan. Stir in the chard mixture and the remaining salt. Check for seasoning: it should be peppery; if not, add extra pepper. (You can prepare to this point a day ahead if you like. Keep the filling covered in the fridge.)
Preheat the oven to 375 degrees. Grease a 10-inch springform pan. Open the filo and cover with a damp cloth. Warm the remaining oil slightly so it’s easier to spread. Fit two sheets of filo in the pan, letting it overlap the edge. Brush with oil. Fit in two more sheets and brush them. Continue this way, angling the filo so it overlaps all round the pan, until you have used 12 sheets. Turn the filling into the pan and spread it evenly. Make 6 hollows in it and put a bit of butter in each. Carefully crack an egg into each hollow. Sprinkle the remaining Parmesan on the eggs. Cover with 12 more filo sheets, brushing after each pair. Trim excess overlapping filo with scissors, but leave enough to roll over and seal into a border. Brush this border with oil. Bake for 30–35 minutes. Let stand for 5–10 minutes before serving. Unlatch the springform ring and transfer the pie, still on the pan base, to a serving plate. Serves 6.