Swiss Chard Pie

I made this on Shavuot and it was a big hit at my inlaws.

Swiss Chard Pie

Filling:
1 bunch Swiss Chard (alei mangold in Hebrew)
1 basket of mushrooms, dark, light, whatever you like, sliced
1 leek, sliced thinly
1 red onion, diced
1.5 containers of 5% cottage cheese
1 handful shredded cheese
2 tablespoons bread crumbs/matzo meal
2 eggs

For crust:
2 medium eggplants or
1 eggplant/1 zuchinni

To prepare crust: Slice vegetables longitudanally quite thin, but not paper thin. Brush with olive oil and sprinkle with salt and pepper. Broil or roast them in a very hot oven until browned. Let cool in the pan and remove carefully. Line the pie/tart pan with the vegetables. I like to let a little hang over the sides and fold over the pie after it's filled.

Filling:
Wash the chard in a few changes of water. It's quite sandy. Remove hard ribs and chop finely. Chop the rest roughly, set aside. In a hot pot or large wok, cook chopped chard ribs, onion, and leek until transluscent. Add mushrooms, season with salt and pepper. After mushrooms have cooked down, add the chard and cover until the chard has wilted.

Remove from the heat and let cool a few minutes. In a large bowl mix together vegetables and the rest of the ingredients. Feel free to add herbs you might like- thyme, basil or marjoram would be great. Pour on top of your veggie "crust". Sprinkle with a bit more cheese.

Bake at 180 C/ 350 F for about 40 minutes, until brown.

Delicious hot, warm, room temprature or cold.