2 cups shredded potatoes 2 green onions minced ¾ teaspoon salt 5 eggs
½ milk ¼ cup four ¼ teaspoon ground pepper 2 tablespoons olive oil 1 red onion finely chopped 2 garlic cloves minced 2 bunches of chard, coarsely chopped 1 ½ cups crumbles feta cheese 2 tablespoons chopped fresh oregano ½ cup toasted bread crumbs Preheat oven to 400 degrees. Lightly oil 9 inch deep pie plate. Place the potatoes and green onions in a colander and sprinkle with ½ teaspoon of the salt. Drain for 5 minutes gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tablespoon of the oil. Bake for 30 minutes or until the crust is browned. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the red onions and cook for 4 minutes or until soft. Add the garlic and chard and cook, stirring often for 3 minutes or until it has wilted. Remove from the heat, drain off excess liquid and cool slightly. In a large bowl, combine the remaining 4 eggs, 1 cup of the cheese the milk, oregano, the remaining ½ teaspoon of salt and the chard mixture. Pour into the baked crust; sprinkle the top with the bread crumbs and the remaining ½ cup cheese. Reduce the heat to 350 degrees and bake fro 35 minutes or until a knife inserted into the center comes out clean. Let stand 15 minutes before serving.