16 cups Swiss Chard, chopped (I know it seems like a lot, but it shrinks down considerably)
1 cup chopped leeks (2 large leeks, cut off the dark green top and the root bottom, cut the leeks in half lengthwise. There may be some dirt between the layers, if so carefully rinse, then slice in half moons.)
2 cloves garlic, minced
2-3 Tbs olive oil
1/2 tsp dried thyme
1/2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Instructions
Defrost the puff pastry according to the instructions on the box.
Roll out the puff pastry to the size of a cooking sheet. Place it on a cooking sheet lined with parchment paper. Place in the fridge until ready to bake.
Preheat oven to 400.
Saute the leeks in 1 Tbs olive oil for 3-5 minutes until softened, then add the garlic and mix through.
Add the Swiss Chard, thyme, red pepper flakes, salt & pepper and the remaining 1-2 Tbs olive oil. Saute for another 3-5 minutes, mixing as you do until the Swiss chard is wilted. Remove from heat and let cool slightly.
Add 1 cup of mozzarella and 1/4 of parmesan and mix together.
Remove puff pastry from the fridge. Spoon the filling onto the puff pastry, leaving about 2 inch border all around. Roll the edged up and next to the filling.
Bake for 15 minutes. Remove from oven and sprinkle remaining 1 cup of mozzarella and 1/4 cup of parmesan on top. Grind sea salt on the rolled edges.
Return to the oven for another 25 minutes. Remove from oven, let cool about 10 minutes. Then slice and serve.
