Cambridge CropShare

Ingredients:

• Sheets filo pastry (I used bought frozen pastry sheets)
• About 3 large bags of chard (use loads it cooks down to a really small amount)
• Oil
• 3 Onions
• Block of firm tofu
• Lemon juice
• Dried dill
• Sesame seeds

Directions:

1. Chop and fry onions in a little oil until soft, put to one side
2. Chop up chard into quite small bits and steam until wilted down in a pan with lid
3. Squeeze out any excess water from the cooked chard and put to one side
4. Squeeze the block of tofu to remove most of the water and mash up with the lemon juice, splash of oil and generous helping of dill
5. Line a baking tin with parchment paper and brush on some oil
6. Lay the first layer of filo on the parchment paper, brush with oil and lay another layer to form a sturdy base
7. Then layer up mashed tofu, chard and onion mixture and filo sheets brushed with oil until you run out
8. Top the last filo layer with a sprinkle of sesame seeds
9. Whack the oven up to as high as she'll go. Bake your pie until light brown on top and crispy on the base
10. Serve hot, or works really well eaten cold the next day.