Author Notes
For potlucks I like to bring a pie made with phyllo dough in the tradition of Greek spinach pie. My version uses red stem Swiss chard dressed with lemon juice, slightly wilted with sauteed onions and pinion pine nuts over a layer of ricotta and feta cheese, seasoned with orange zest and a hint of fennel. I love the refreshing lightness of this chard pie, a celebration of the late summer harvest that is so precious. —Sagegreen
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Ingredients
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9
leaves of phyllo pastry dough (@12-14 oz.)
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2-3 tablespoons
excellent quality olive oil, to use for light brushing
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1 3/4 pounds
fresh Swiss chard, chopped,red stem preferred
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dash of kosher salt
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1
onion, cippolini or vidalia, chopped
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2 tablespoons
butter
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1-2 ounces
pinion pine nuts
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1 tablespoon
fresh lemon juice
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2
eggs, slightly beaten
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1 cup
Bulgarian sheep feta cheese
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2 cups
excellent quality fresh ricotta
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2 tablespoons
flat leaf parsley, chopped
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1 tablespoon
fresh squeezed orange juice
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1 teaspoon
fresh orange zest
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1/4 teaspoon
fresh milled fennel seed
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1/4 teaspoon
white pepper
Directions
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In a large saute pan, melt the butter. Add the chopped onion and pinion pine nuts. When the onions turn translucent, turn off the heat.
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Toss the chopped Swiss chard lightly with salt and lemon juice. Mix in with the onions and nuts in the warm pan. Let this almost wilt without heat from the warmth of the pan.
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Lightly oil the bottom of a large baking dish (13" x 9"). Add five layers of phyllo dough, lightly brushing with olive oil the top of each layer.
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Mix the ricotta and feta together in a bowl. Add the beaten eggs. Next stir in the orange zest, orange juice, parsley, and pepper. Spoon this onto the phyllo leaves in the baking dish.
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Next spoon the Swiss chard mixture on top of the cheese layer. Then for the top crust add four more layers of phyllo leaves, again very lightly brushing olive oil on each leaf.
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Bake in a 375 degree oven until golden brown (about 45 minutes or so). Cool a bit and slice into squares. Serve warm.
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