Savory Swiss Chard and Comté Phyllo Pie
Indulge in the rich flavors of our Savory Swiss Chard and Comté Phyllo Pie, an elegant twist on the classic Greek spanakopita. This delightful dish features tender Swiss chard sautéed to perfection, paired with creamy French Aged Comté cheese and nutty Parmesan, all nestled between layers of crisp, flaky phyllo dough. The addition of grated potato gives the filling a hearty texture, while fresh oregano elevates the flavor profile, inviting a taste of the countryside. Perfect for a sophisticated dinner or a cozy gathering, this pie is sure to impress your guests and family alike, even if the kids are a bit picky!
N/A
Servings
233
Calories
9
Ingredients
Ingredients
Swiss chard
2 bunches (washed, stems removed, ripped or chopped)
Onion
1 medium (chopped)
Potato
1 large (peeled and grated)
French aged Comté cheese
1 cup (grated)
Parmesan cheese
1/2 cup (grated)
Oregano
1 tablespoon (fresh or dried)
Eggs
2 (lightly beaten)
Phyllo dough
10 sheets (whole wheat preferred)
Olive oil
2 teaspoons (for brushing)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Thoroughly wash the Swiss chard and remove the stems. Rip or chop the chard into bite-sized pieces.
3
In a large pot, add water and bring it to a boil over high heat.
4
Once the water is boiling, add the Swiss chard and cook for about 4 minutes, or until tender.
5
While the chard is cooking, peel and grate the potato. Chop the onion.
6
After 4 minutes, drain the chard and immediately rinse it under cold water to stop the cooking process.
7
Squeeze out excess moisture from the chard using your hands or a clean kitchen towel.
8
In a large mixing bowl, combine the cooked chard, chopped onion, grated potato, grated Comté cheese, grated Parmesan cheese, and oregano. Optionally, add salt and pepper to taste.
9
Lightly beat the eggs in a separate small bowl and then fold them into the chard mixture until everything is well combined.
10
On a non-stick baking sheet, lay out one sheet of phyllo dough, and lightly brush it with olive oil. Place a second sheet on top and brush with oil again. Repeat this process until you have a stack of five sheets.
11
Spoon the chard and cheese mixture into the center of the phyllo stack, spreading it out evenly, leaving about half an inch from the edges.
12
Layer the remaining five sheets of phyllo dough on top of the filling, brushing each sheet lightly with olive oil.
13
Once all sheets are layered, gently fold the edges of the phyllo over the filling to seal it in.
14
Bake in the preheated oven for 35 to 40 minutes or until the phyllo crust is golden brown and flaky.
15
Remove from oven, allow to cool slightly, and serve warm.
Nutrition Information
12.6g
Fat
20.8g
Carbs
9.6g
Protein
2g
Fiber
0.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Swiss Chard and Comté Phyllo Pie?
It is an elegant savory pie featuring Swiss chard, French Comté, and Parmesan cheese layered in flaky phyllo dough, similar to a Greek spanakopita.
What are the main ingredients for this recipe?
The main ingredients include Swiss chard, onion, potato, Comté cheese, Parmesan, oregano, eggs, phyllo dough, and olive oil.
What kind of cheese is used?
The recipe uses French Aged Comté cheese and Parmesan cheese.
Is this recipe vegetarian?
Yes, this is a vegetarian savory pie.
How many calories are in a serving?
Each serving contains approximately 233 calories.
How much protein does this pie provide?
There are 9.6g of protein per serving.
What is the fat content per serving?
Each serving contains 12.6g of fat.
How many grams of carbohydrates are in it?
There are 20.8g of carbohydrates per serving.
How much fiber is in the pie?
This recipe provides 2g of fiber per serving.
How do I prepare the Swiss chard?
Wash it thoroughly, remove the stems, and rip or chop the leaves into bite-sized pieces before boiling.
How long do I boil the chard?
Boil the Swiss chard in water for about 4 minutes until tender.
Why do I rinse the chard in cold water?
Rinsing it under cold water immediately after draining stops the cooking process.
How do I remove excess moisture from the chard?
Squeeze the cooked chard using your hands or a clean kitchen towel to ensure the filling isn't too wet.
Do I need to peel the potato?
Yes, the recipe specifies peeling and then grating the potato.
What role does the potato play in the filling?
Grated potato gives the filling a hearty and satisfying texture.
What kind of onion is needed?
The recipe calls for one medium chopped onion.
How many eggs are required?
You will need 2 lightly beaten eggs to bind the filling.
What herb is used for seasoning?
Fresh or dried oregano is used to elevate the flavor profile.
Can I use dried oregano?
Yes, you can use one tablespoon of either fresh or dried oregano.
How many sheets of phyllo dough are used?
The recipe uses a total of 10 sheets of phyllo dough.
What type of phyllo is preferred?
Whole wheat phyllo dough is preferred for this recipe.
How do I layer the phyllo?
Layer 5 sheets on the bottom and 5 sheets on top, brushing each individual sheet with olive oil.
What oil is used for brushing?
The recipe uses 2 teaspoons of olive oil.
At what temperature should I set the oven?
Preheat your oven to 400°F (200°C).
How long does the pie bake?
Bake for 35 to 40 minutes or until the crust is golden brown and flaky.
How do I seal the filling inside?
Gently fold the edges of the phyllo sheets over the filling to seal it in.
What is the texture of the finished pie?
The pie features a crisp, flaky phyllo crust with a hearty, cheesy filling.
Should the pie be served immediately?
Allow the pie to cool slightly after removing it from the oven and then serve it warm.
Is this recipe suitable for guests?
Yes, it is described as an elegant dish perfect for sophisticated dinners or cozy gatherings.
Does this recipe contain sugar?
It contains a very small amount of sugar, approximately 0.75g per serving.