Chard and Cheese Pie

1-1/2 bunches Swiss chard (about 3 pounds)
2 cups low-fat cottage cheese
2 eggs, beaten
Juice of 1 lemon
1/2 tsp. salt
1/2 cup whole-grain breadcrumbs
Paprika for seasoning

Wash chard and remove stems, then chop into bite-size pieces. Cook quickly in a heavy pan with no added water, stirring constantly until wilted. Drain very well, saving the juice for vegetable stock.

Preheat oven to 350 degrees.

Beat together the cottage cheese, eggs, lemon and salt. Stir a cup of this mixture into the chard. Put into a greased 8"x8" pan and press down firmly with a fork. Spread remaining cottage cheese mixture evenly over the top and sprinkle with bread crumbs and paprika.

Bake for 30 minutes or until set. Allow to stand several minutes before cutting into squares and serving.

This is yummy cold, in the summer, with a slice of bleu cheese, tomatoes and minced parsley.