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Swiss chard pie

A savory swiss chard pie with a extra crunchy crust of filo dough. You can also use puff pastry if you'd like.

Swiss chard pie
1 hour 4 people Main course
Swiss chard pie

Ingredients

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  • 6 sheets of filo dough
  • 4 swiss chard (color of your choice)
  • about 400 gram fresh spinach
  • 2 garlic cloves (or more if you're using less strong garlic)
  • 3 eggs
  • 200 ml heavy cream
  • pepper and salt to taste
  • 1 teaspoon ground nutmeg
  • small handful grated cheese of your choice
  • handful feta cubes
  • small handful of almond shavings
  • olive oil
  • large knob of butter
Swiss chard pie ingredients
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Kitchen equipment needed

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  • cutting board & chef's knife
  • large skillet
  • wooden spoon
  • oven
  • pie dish
  • silicone kitchen brush
  • medium-sized bowl
  • whisk

Preparation

1 hour 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/swiss-chard-pie


Note: you can skip the spinach and use only swiss chard if you prefer. 

Preparation -- 20 minutes

Rinse the swiss chard and spinach and finely chop them. Peel and finely chop the garlic cloves. Heat a dash of olive oil in a large skillet and gradually add swiss chard and spinach until they're completely wilted.

Add finely chopped garlic and cook a little more. Season with pepper and salt. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Melt butter in a small saucepan or in microwave and coat each sheet of filo dough with butter. Coat the pie dish with butter and line with filo dough sheets. Divide the chard mixture over the bottom. 

Swiss chard pie
Swiss chard pie

Finishing the swiss chard pie -- 40 minutes

Combine eggs with cream, grated cheese, nutmeg, pepper and salt. Divide over the chard mixture and add some feta cubes and almond shavings on top.

Fold the sides of the filo dough inwards and coat with some more butter. Bake the savory swiss chard pie in the oven for about half an hour, or until beautiful golden brown.

The exact cooking time depends on the oven, enjoy!


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