Greek Swiss Chard Pie
Updated Nov. 4, 2022
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2 to 2½pounds Swiss chard, stemmed and washed thoroughly
- Salt
- 2tablespoons extra virgin olive oil
- 1large onion, chopped
- 2large garlic cloves, minced or pressed
- ¼cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
- 3large eggs, beaten
- 4ounces feta cheese, crumbled
- Freshly ground pepper
- 12sheets phyllo pastry plus ¼ cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing
Nutritional analysis per serving (6 servings)
367 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 800 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
- Step 2
Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and ½ teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
- Step 3
Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
- Step 4
Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
- Step 5
Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
Private Notes
Comments
I love to make this with a mix of tender greens...usually what is left in the fridge...baby kale, spinach, chard, chopped bok Choy, arugula, even lettuce...sautéed with lots of sliced leeks or green onion, green garlic. I sauté the greens in olive oil directly ( no blanching) and start cooking the chopped stems and leeks first so everything is ready at once, then drain the greens in a colander to remove excess juice before proceeding to adding lots of fresh dill, eggs, nutmeg and feta.
I made this, and it was very delicious! I, however, was forced to make significant modifications as a result of my poor planning. I had, or I thought I had, a big bunch of chard from my local greenhouse basket - but when I weighed it, it only weighed one pound! I wanted to have a substantial amount of pie to cover a few meals, so instead of halving the recipe - I improvised by adding more ingredients. I added in shiitake mushrooms and some chopped up olives to bulk it up. Great dish!
When making spanakopita and derivatives, try beating the egg whites and folding them in. And don't forget the nutmeg.
I made this with fresh parsley and oregano, and dried herbs de Provence. I was surprised at how good it was - I thought I would miss the spinach. Halved the chard, used full amount of feta, no crust.
DELICIOUS!!!! I had some leftover phyllo I needed to use and so thrilled I used for this recipe!!! I did use the stems that I chopped and sautéed with the onions…added color and flavor to the pie …great not to just discard them. My picky hubby raved over this!!!! Good quality Greek feta also makes it. Will be making this again and again!
DELICIOUS!!!! I had left over phyllo dough so decided to give this a try …..so thrilled I did!!! My picky hubby raved about it! Mostly followed the recipe with the exception of adding the chard stems to the sautéed onions. I also found a really quality Greek feta to use in recipe. Will definitely be making this again!!!!