Swiss Chard, Potato and Feta Bake, Sephardic-style
Quajado di pazi kon patata i kezo (sfongó)
For centuries the Sephardim have made vegetarian bakes, quajados with eggs and cheese.
Sfongó is one of the most popular bakes made with Swiss chard, potato, egg and cheese with its characteristically fluffy mounds of mashed potato and cheese interspersed. I have recreated the recipe adding the herbaceous fragrance of parsley, dill and green onions, all the flavors we love from the island of Rhodes.
This bake is traditionally served during Passover and the New Year. It is also ideal for brunch or a light meal.
Enjoy this ultimate comfort food, Buen provecho!
Ingredients
1lb 2oz (500g) Swiss chard, stalks removed, washed, dried and finely shredded
1lb 11oz (750g) potatoes, peeled, peeled and quartered
½ cup flat-leaf parsley, chopped
¼ cup fresh dill, chopped
½ cup green onions, finely chopped
1 cup feta, crumbled
3 tbsp ricotta or similar cheese
1½ cups kefalotyri or similar hard cheese, grated
1 tsp salt, plus more if needed
freshly ground black pepper, to taste
7 eggs beaten
For the potato topping:
2 eggs, beaten
½ cup kefalotyri cheese, grated
pinch of baking powder
1 tbsp unsalted butter, diced
Preparation
Place the potatoes in a large pan with enough cold, salted water to just cover. Add one tsp salt. Bring to a boil. Reduce the heat to medium/low, cover and cook for 30-40 minutes (this is the time used when the potatoes are whole, as per the recipe in the book. Should be less if potatoes cut in half) or until tender. Drain, return to the pan to the heat for about 30 seconds to dry off any moisture. Take off the heat.
Put through a potato ricer. Divide the mashed potato into two-thirds. Set aside the remaining third.
Preheat the oven to 350ºF (180ºC ). Brush a 14x10” (35x25cm) earthenware ovenproof baking dish with oil and place in the oven.
Beat 7 eggs in a mixing bowl.
In a very large bowl, using your hands, mix the Swiss chard with two-thirds of the mashed potato and 1½ cups of grated mixed cheese, parsley, dill and green onions. Season with salt and pepper to taste. When evenly incorporated add and combine the 7 beaten eggs.
In another bowl, combine the remaining third of the mashed potato with 2 beaten eggs, ½ cup cheese, milk and baking powder. Season with salt and pepper. Mix well.
Remove the heated dish from the oven and spread the Swiss chard, potato and cheese mixture evenly into the dish.
With a spoon dent hollows in the layer of the Swiss chard and potato mixture, spacing them evenly in rows about 1” (2.5cm) apart. Fill each hollow with teaspoonfuls of the potato and cheese mixture, forming small mounds.
Dot diced butter on potato mounds. Bake for 30 minutes or until the top has a golden-brown crust. Cut into squares and serve directly warm from the dish.