Tourte de Blettes
a side dish, hor d'oeuvre, luncheon or vegetarian main dish from Nice

8-10 sheet of filo, (about 1/2 box- read instructions for use on box)
3-4 Tbs. melted butter

2 lbs. Swiss chard or other greens
1/4 c. golden rasins
2 Tbsp. dark rum
1/3 c. pine nuts (substitute almonds or even pistachios)
1/2 c. confectioner's sugar
2, eggs beaten
grated rind of 1 lemon
2 large apples, thinly sliced
salt and pepper to taste
sesame seeds for garnish

Cook well-cleaned greens in a large pot of boiling water for about 15 min. Drain, cool under cool water, squeeze out all excessive moisture and chop. Greens are cooked more than usual to condense them. Cook raisins in rum in a small pan until rum is absorbed. Cool and then mix with greens, nuts, sugar, lemon rind and eggs. Season to taste. Keeping unused sheets covered, layer filo in a 8x8 (or round) baking dish,
saving out 2 sheets for the top. Brush each sheet with melted butter lightly, even the parts that flop out of the dish. Pile in the greens mixture and top with a single layer of apple slices. Fold in the filo edges around
the filling, placing the 2 saved sheets folded in half over the top and brushing them with butter too. Sprinkle w/ sesame seeds, just to be pretty. 375 30 min. or until golden.