Swiss Chard Phyllo Pie
"This is kind of a fancy (French?) spin on the traditional spinach phyllo pie (spanikopita). I found the general recipe in the Whole Foods 'What's Cooking' flyer, but then altered it a bit. The original recipe calls for using a frozen puff pastry, but I used phyllo sheets instead, as that is easier (and cheaper, at least when you buy organic). The recipe calls for French Aged Comte' cheese. After tasting Comte' at the cheese counter, I didn't know of an alternative (it is really tasty!) so that's what I used. My hubby and I really enjoyed this one, although it was a bit sophisticated for my 8 y/o daughter. She enjoyed eating the crispy phyllo crust, but left about half of the filling on her plate."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 bunches swiss chard
- 1 medium onion
- 1 large potato
- 1 cup french aged comte cheese (grated)
- 1⁄2 cup parmesan cheese (grated)
- 1 tablespoon oregano
- 2 eggs
- 10 sheets phyllo dough (I used whole wheat)
- 2 teaspoons olive oil
directions
- Grate the Comte cheese.
- Peel and grate the potato.
- Fill a large pot with water and put on high heat to boil.
- Wash the Swiss chard and remove the stems.
- Rip or chop up the chard.
- Add the chard to the water for about 4 minutes (until tender).
- Chop the onion while the chard cooks.
- Drain the chard and run under cold water.
- Squeeze out the excess water from the chard.
- Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste).
- Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do).
- Preheat oven to 400°F.
- Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil.
- Place another phyllo sheet on top of the first, brush with oil.
- Repeat until you have used about five sheets of phyllo dough.
- Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges).
- Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture.
- Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky).
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RECIPE SUBMITTED BY
<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
