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.
Greek Greens and Sweet Onion Pie
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.
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- Calories: 312
- Calories from fat: 30%
- Fat: 10.5g
- Saturated fat: 4.8g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.1g
- Protein: 16.1g
- Carbohydrate: 40.3g
- Fiber: 5.9g
- Cholesterol: 125mg
- Iron: 6.1mg
- Sodium: 955mg
- Calcium: 264mg
- 2 quarts water
- 12 cups torn Swiss chard (about 3/4 pound)
- 8 cups torn spinach (about 1/2 pound)
- Cooking spray
- 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
- 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.
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