Fresh dill and feta cheese flavor this double phyllo-crusted pie. Serve with vegetable soup and crusty bread. Cutting slits into the top phyllo layer allows steam to escape so the crust will be crisp. To serve a larger crowd, double the recipe, and bake the pies side by side in the oven.
2 quarts water
12 cups torn Swiss chard (about 3/4 pound)
8 cups torn spinach (about 1/2 pound)
2 cups chopped Vidalia or other sweet onion
2 garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled feta cheese
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
10 sheets frozen phyllo dough, thawed
How to Make It
Bring 2 quarts water to a boil in a large Dutch oven. Add the chard and spinach; cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels; squeeze until barely moist.
Preheat oven to 375°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add chard mixture, dill, and parsley, stirring well to combine. Cook 1 minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs, and egg whites, tossing well to combine. Stir in pepper and salt.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim. Repeat the procedure with 6 additional phyllo sheets, placing sheets in a crisscross design. Spoon the spinach mixture over phyllo. Lightly coat each of remaining 3 phyllo sheets with cooking spray, and place sheets over spinach mixture in a crisscross design. Roll excess phyllo into the dish to create a decorative edge; press lightly to hold. Cut 4 (2-inch) slits in top of pie; cover with foil. Bake at 375° for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden. Cut pie into 8 wedges.
This was good (reminiscent of CL Spinach and Kale Turnovers), but some of the steps seemed unnecessary. Rather than boil away the nutrients from the greens, I added them to the onion and chard stems (so as not to waste them) in the skillet, adding a bit of water to the chard and covering for a few minutes before adding the spinach. Once they were uncovered the water cooked away quickly (and otherwise helped cook the spinach). As I found that I didn't have nearly enough chard I halved the recipe and used a 7" springform pan, which worked splendidly. We ended up eating 1/2 servings (1/4 pie each) with just a warm soft pretzel on the side as we were pressed for time, but I plan to make a fennel soup to go with the rest. Overall this was very good and with the above changes I would make this again.
This is a wonderful recipe! It's really easy but looks very special and tastes delicious. I did use tomato-basil feta crumbles, some crushed red pepper, and a TB or so of fresh oregano, but otherwise followed recipe exactly. Serving size was just right, so husband and I ate half the pie for dinner and half for the next day's lunch. I served with crunchy breadsticks, a simple salad of cucumbers and red onions, and avgolemeno soup with a bit of shredded chicken added.
My daughter made this and brought it to me for lunch the next day, so I only had this heated up.....and it was absolutely delicious. Being anemic, the 6.1mg of iron was an extra added bonus. It's not Spanakopita, so if you are expecting that you will be disappointed, but on it's own merits it is one of the best quiche like pies I have ever eaten. Light, very tasy, and just filling enough to not be hungry afterward without feeling that queasy "fatty quiche" feeling. I will be making this for myself!!
This was very tasty! I enjoyed it for dinner but it would also make a good brunch item or side dish. The filo dough worked great for me but be careful if you reheat it in a toaster over, the filo burns easily.
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