Rainbow Swiss Chard Pie

October 5, 2011 § 1 Comment

My daughter loves Greek food, and has since the age of two. For years her family birthday celebration was held at her favourite Greek restaurant. Everyone found it intriguing that a young girl of Indian descent would have such an appreciation for Greek food .We would joke that she must have been Greek in a past life.  To this day she argues that feta is a legitimate snack.  

After some coaxing, my daughter convinced me to make homemade spanokopita. I was surprised at how simple the ingredients are and that spanokopita is fairly easy to make. I decided to try substituting the spinach for rainbow swiss chard which is how I came up with this recipe. Swiss chard is much firmer than spinach and contains less water which makes it easier to roll.

Swiss chard is a part of the chenopod group of vegetables along with spinach and beets.  Chard has antioxidant and anti-inflammatory benefits and the phytonutrients in chard help regulate the body’s blood sugar levels. Surprisingly, one cup of cooked chard contains 3.5 grams of protein.

Cooking time 75 minutes
prep time 45 minutes
bake time 30 minutes
Makes 6 pies
Oven temp 375 F

1 1/2 tbsp (25 ml) olive oil
1/2 cup (125 ml) diced onions
7 cups (1.75 L) rainbow swiss chard
1/4 tsp (1 ml) sea salt
1/4 (65 ml) cup chopped dill with stems removed
1 cup (250 ml) crumbled feta cheese
1 cup (250 ml) ricotta cheese

250 grams (1/2 pound) phyllo pastry
1/4 cup (65 ml) olive oil or butter for basting

1. Cut the stems off swiss chard and slice into 1/8 ” pieces and place into a bowl and set aside. Cut the swiss chard leave into 1 inch pieces and set aside.

2. Heat a medium-sized saucepan on medium-high heat. Add the olive oil and onions. Cook until the onions are transparent about 1-2 mins. Add the chard stems and cook for 3-5 mins until tender.

3. Add the chard leaves and cook covered for about 2-3 minutes until chard wilts.

4.Uncover and cook for another 5-8 minutes until the chard is thoroughly cooked and most of the moisture evaporates.

5. Add salt, turn off heat, add dill and stir.

6. Transfer the chard into a small bowl and allow to cool.

7. Add ricotta and feta cheese to the swiss  chard and mix together.

8. Gently unroll the phyllo pastry and place on a flat cutting board or baking sheet. Cover with a clean tea towel to prevent drying.

9. Take two layers of phyllo and place on  flat surface. Take 3 heaping tbsp of filling and place near one corner of the phyllo.

10. Slip your hand under the phyllo and gently fold over and tuck in the corner.

11. Fold again.

12. Fold in left side.

13. Roll forward.

14. Tuck right side in.

15. Roll forward and tuck in the ends.

16. Place upside down on a baking sheet and brush with oil or butter, applying extra to folded pastry. Turn over and do the same on the other side.

17. Bake in the oven at 375 F for 30 minutes or until the pastry becomes flaky and golden.

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§ One Response to Rainbow Swiss Chard Pie

  • yolande morin says:

    Ah Lily! You have done it again! This reads as just perfect! I have often wondered about filo… now if I can get it in the frozen section and only use a little at a time, then I can make this spinach pie and eat it fresh!

    Thanks for the inspiration!

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