Harvest Swiss Chard and Cheese Pie

Indulge in the flavors of the harvest with this exquisite pie featuring layers of delicate phyllo pastry generously filled with a savory mixture of fresh Swiss chard, a blend of ricotta and feta cheeses, aromatic orange zest, and a hint of fennel. Baked to a golden perfection, this dish is a delightful addition to any gathering.

Ingredients

Ingredients
9	sheets leaves of phyllo pastry dough (@12-14 oz.)
2	tablespoons excellent quality olive oil, for brushing
1 3⁄4	pounds fresh Swiss chard, chopped (red stem preferred)
	dash of kosher salt
1	chopped onion, cippolini or vidalia
2	tablespoons butter
1	ounce pinion pine nuts
1	tablespoon fresh lemon juice
2	eggs, slightly beaten
1	cup Bulgarian sheep feta cheese
2	cups excellent quality fresh ricotta
2	tablespoons flat leaf parsley, chopped
1	tablespoon fresh squeezed orange juice
1	teaspoon fresh orange zest
1⁄4	teaspoon fresh milled fennel seed
1⁄4	teaspoon white pepper

Instructions

• Preparation

  1. In a large sauté pan, melt butter over medium heat. Add the chopped onion and pinion pine nuts. Cook until onions become translucent, then remove from heat.
  2. Gently toss the chopped Swiss chard with a pinch of salt and fresh lemon juice. Combine with the onions and nuts in the warm pan, allowing the chard to wilt slightly from the residual heat.
  3. Lightly oil the bottom of a large (13" x 9") baking dish. Layer five sheets of phyllo dough, lightly brushing each layer with olive oil.
  4. In a bowl, mix the ricotta and feta cheeses together. Add beaten eggs, orange zest, orange juice, chopped parsley, and white pepper. Spread this cheese mixture over the phyllo layers in the baking dish.
  5. Top the cheese layer with the sautéed Swiss chard mixture. Add four more layers of phyllo dough on top, brushing each layer lightly with olive oil.
  6. Bake in a preheated 375°F oven until the pie is golden brown, about 45 minutes. Allow it to cool slightly before slicing into squares. Serve warm and enjoy!

Jul 25, 2024