I totally modified this recipe and it was delicious, so I know if I would have followed it to the tee it would have been even better. Used what I had on hand: a yellow onion and a bag of Southern Greens blend that did not contain any chard (mustard, kale, and spinach). I also could not follow the phyllo instructions, so just layered and folded the sides in. It was delicious both warm and room temp.
Swiss Chard Spanakopita Casserole
Comments and Reviews 1-10 of 16
chefbonarti Posted: 01/03/10
jade1977 Posted: 10/10/10
Ugg, bitter, didn't have much other flavor except for mint, which was way too much. Too much work for such a poor result. Will be looking for a different recipe.
ssolo7752 Posted: 09/22/09
This was fantastic! The prep took a long time (well over an hour and a half) being I grow my own herbs, and they had to be picked, seperated, washed then chopped along with chopping the rest of the ingredients. Making this ahead would make sense. I used spanich, being I had it on hand, but made no other adjustments in the recipe. It was a bit watery when I put it in the pan which I was worried about, but it turned out just fine. I did bake it about about 10 minutes longer to get a browner crust. The phyllo was a bit testy, but it worked out just fine. Using the spray on the phyllo was a breeze. This was worth the effort and definately a keeper!
StephMerrifield Posted: 04/16/09
My husband and I loved this recipe! Next time I will make with a greek salad on the side. Definitely will make again.
parrotkabob Posted: 01/11/09
Ive made this 3 times once with my over abundant rainbow chard and twice with spinach. So easy and sooooo good. I had it for a dinner party...rave reviews, its best right out of the oven. Leftovers arnt too shabby even though the phylo dough isnt crispy the next day but who cares. Yummy!
cassiadawn Posted: 02/11/11
Very tasty! I made it with 1/2 chard and 1/2 spinach, and left out the mint. I was happily surprised at how well it stayed together after cutting; I expected the filling to leak, but the pieces were actually firm enough to eat by hand. I too found the directions for the phyllo confusing, until I actually started laying it out. Then it made more sense. The phyllo extends outside of the pan only on the long sides, and the pieces that were cut off are used to cover the short sides to make a
tara31 Posted: 07/10/10
Great way to use fresh chard from the garden!
EthnicFoodie Posted: 03/06/10
The confusion in the recipe (cutting a square, folding edges &c) results from using non-standard phyllo dimensions. The 14" x 18" specified may be available to The Trade (for large trays), but what is found in consumer supermarkets (14" x 9") is half that for our ~13" x 9" baking (lasagna) pans.
PoValley Posted: 04/20/10
This is an outstanding recipe - absolutely delicious. I'm not a great cook, I never know if things are going to turn out or not, but this one turned out perfectly! I made it with spinach instead of chard. Neither my husband or I understood the fila dough instructions, so we just put 3 sheets on each layer and coated them with oil spray. I think each layer could have had more than 3 sheets. But it was still absolutely, unbelievably delicious!
FoodieMomof2 Posted: 04/06/10
This dish doesn't have to be so complicated, in reality. I used a smaller pan (about a 9" x 9" square) My phyllo sheets were smaller, but I just peeled off a few sheets at a time, adding cooking spray now and then. I put some sheets across the pan one way, then the next layer the opposite way. I then spread out the cheese mixture and repeated the process with the top layer, tucking the ends in a bit. I probably used about 8-10 sheets for the bottom crust and the same for the top. I couldn't find Swiss Chard in my little town, so I subbed two large bags of spinach. I also used more cheese (both feta and Parmesan). It's no big deal as the calorie and fat content are already very low. The result was amazing! My entire family raved. The only part I disliked was pulling stems off 2 bags of pre-washed spinach. I would gladly pay extra to have the stems removed!
cssanford Posted: 10/29/10
Delicious! I agree with other reviewers that the phyllo dough directions are unnecessarily confusing. I used a pie tin and layered about 10 sheets on the bottom using cooking spray between them. After putting the shard mixture in, I did the same phyllo procedure on top tucking in the edges.
stellarmom Posted: 10/04/10
This was SO good! I added two tomatoes, some toasted pinenuts and I used Israeli feta. It was nice with the salty/creamy feta and the Chard. I didn't layer my phyllo the way they asked, and I forgot the egg wash, but the casserole did not last more than 3 days in our house with just my husband and I eating it!
jjameson Posted: 07/25/11
This recipe is AMAZING, nice use for the abundance of Swiss Chard from my garden. Using Butter cooking spray is a wonderful idea, not only a calorie saver but a HUGE time saver. I have made this recipe about 6 times, once it never made it out of the kitchen. I did not use mint the 1st time I made it and we loved it so much that way I have never tried it with the mint. Of course these works well with spinach (Fresh) and make it this way in the winter when I have no Chard.
eatumup Posted: 11/08/11
Left out the mint, but otherwise, this recipe was surprisingly tasty, held together and sliced nicely, reheated well in a skillet for two days. It was worth the chopping, time, etc. Would make it again - for any occasion. Used whole-wheat phyllo from WFoods. Next time, won't fuss over how to cut and layer the phyllo - will just use two pans probably, about the size of the sheets, or whatever comes to mind.
Boldish Posted: 12/10/11
Made this for a party in June 2010 and it is still remembered fondly by my guests to this day. They asked me to bring to the Christmas party.
KM6289 Posted: 03/06/13
I switched out the swiss chard for spinach. I didn't follow the phyllo directions exactly with the layering but still turned out great. Easy to assemble.