Teresa's Recipes
Savory Swiss Chard and Feta Pie
Indulge in this delightful Swiss chard and feta pie, a dish that marries the earthy flavors of sautéed greens with the creamy tang of feta cheese, all enveloped in layers of flaky phyllo dough. This pie is not only a feast for the palate but also a homage to Mediterranean culinary traditions, where greens and cheese are celebrated as staples. Perfect as a light lunch, a brunch centerpiece, or an elegant dinner party offering, it's sure to impress your guests!
Ingredients
- 4 tablespoons, melted (for brushing and greasing) Butter
- 1 package (approximately 20 sheets) Phyllo dough
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/4 cup, fresh, chopped Dill
- 1/2 cup Milk
- 3 large Eggs
- 1 cup, crumbled Feta cheese
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 4 cups, chopped (about 1 large bunch) Swiss chard
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 18g
- Carbs: 22g
- Protein: 9g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Stir in the chopped Swiss chard leaves and cook until wilted, approximately 5 minutes. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, whisk together the eggs, milk, chopped dill, salt, and pepper until well combined.
- Fold the crumbled feta cheese into the egg mixture and stir gently to combine.
- Grease a pie dish with melted butter.
- Layer 3 sheets of phyllo dough in the pie dish, brushing each sheet with melted butter to ensure a flaky crust.
- Spread half of the Swiss chard mixture evenly over the phyllo dough.
- Pour half of the egg and feta mixture over the Swiss chard layer.
- Repeat the layering process with the remaining phyllo dough, Swiss chard mixture, and egg and feta mixture.
- Fold any excess phyllo dough over the top of the pie to create a rustic edge.
- Brush the top layer with additional melted butter for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is set.
- Allow the pie to cool for a few minutes before slicing and serving.
Tips
- For an extra layer of flavor, consider adding cooked mushrooms or sun-dried tomatoes to the filling.
- You can substitute Swiss chard with other leafy greens like spinach or kale, based on your preference.
- Serve warm or at room temperature, and pair with a side salad for a complete meal.