Method
Preheat the oven to 190C. Grease four individual ovenproof pie
dishes or 325ml-capacity ramekins. Remove stems and main thick vein
from the Swiss chard and coarsely shred the green leaves.
Place Swiss chard, garlic, breadcrumbs, ricotta, feta and eggs
in the bowl of a food processor. Season well with salt and pepper
and pulse to just combine. Spoon mixture into prepared dishes and
press with the back of a spoon to smooth the surface.
Cut the roll of filo pastry sheets into 2cm-thick sections. Toss
the sliced filo on a board to separate into ribbons. Completely
cover the Swiss chard mixture in each dish with a pile of filo
ribbons and spray lightly with olive oil.
Bake pies for 30-35 minutes or until the filling mixture is set
and the filo pastry is golden brown.