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Greek Swiss Chard Pie Recipe

Looking for an easy Greek Swiss Chard Pie recipe? Learn how to make Greek Swiss Chard Pie using healthy ingredients.


Submitted by pizzor

Makes 6 servings



You may be familiar with Spanakopita, the Greek spinach pie; this dish is very similar. Advance preparation: The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300 to 325F) for 10 to 20 minutes.

Recipe Ingredients for Greek Swiss Chard Pie

2 pounds Swiss chard, stemmed and washed thoroughly
1 dash Salt
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1/8 cup dill, fresh, chopped
1/8 cup parsley, fresh, chopped
3/4 cup egg beaters
4 ounces reduced fat feta cheese, crumbled
1 dash pepper, Freshly ground
12 sheets phyllo pastry
1/4 cup extra-virgin olive oil, for brushing

Recipe Directions for Greek Swiss Chard Pie

  1. Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.

  2. Preheat the oven to 375F. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.

  3. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Crumble or blend in the feta. Stir in the greens, and season to taste with salt and pepper.

  4. Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes.

  5. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

Categories

Cheese, Eggs, Vegetables, Main Dish

Nutrition Facts
Serving Size 293.3g
Amount Per Serving
Calories
374
Calories from Fat
166
% Daily Value*
Total Fat
18.4g
28%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
942mg
39%
Potassium
798mg
23%
Total Carbohydrates
39.7g
13%
Dietary Fiber
4.6g
18%
Sugars
6.1g
Protein
14.8g
Vitamin A 195% Vitamin C 83%
Calcium 18% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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