Swiss Chard or Spinach Pie
Delightfully flaky and bursting with Mediterranean flavors, this Swiss Chard or Spinach Pie is a savory comfort food classic that’s perfect for any occasion. Made with vibrant greens sautéed with garlic and onions, paired with creamy feta and Parmesan cheese, this dish is a rich yet wholesome treat. The filling is enhanced with fresh dill and a hint of nutmeg, then lovingly encased in buttery, golden phyllo dough for an irresistibly crispy crunch. Easy to prepare and ready in just an hour, this versatile pie can be served as a show-stopping main dish, a hearty side, or even as an appetizer. Whether you use Swiss chard or spinach, this recipe will become a go-to favorite for crowd-pleasing feasts or cozy weeknight dinners alike.
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Recipe Information
Ingredients
- 500 grams Swiss chard or spinach
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 150 grams Feta cheese, crumbled
- 50 grams Grated Parmesan cheese
- 3 large Eggs
- 2 tablespoons Fresh dill, chopped
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 units Phyllo dough sheets
- 100 grams Butter, melted
Instructions
Preheat your oven to 190°C (375°F).
Wash the Swiss chard or spinach thoroughly, remove any tough stems, and roughly chop the leaves.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the Swiss chard or spinach to the skillet in batches, stirring until wilted. Remove the mixture from heat and allow it to cool slightly.
In a large bowl, combine the cooked greens, crumbled feta cheese, grated Parmesan cheese, eggs, chopped dill, nutmeg, salt, and black pepper. Mix until well incorporated.
Lightly grease a 9x13-inch baking dish or pie pan. Lay down 1 sheet of phyllo dough, brushing it with melted butter. Repeat with 4 more sheets, ensuring each layer is brushed with butter and positioned evenly.
Spread the filling evenly over the layered phyllo dough.
Layer the remaining 3 phyllo sheets on top, brushing each with butter as you did before. Tuck the edges into the pan to seal the pie.
Using a sharp knife, score the top layers of the phyllo into squares or diamond shapes to make cutting easier after baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 5819 mg | 253% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1659 mg | 128% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2569 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
