Recipe
Harvest Swiss Chard and Cheese Pie
Orange zest and fennel seed set this apart from every other greens-and-cheese phyllo pie — they perfume a filling of Swiss chard, ricotta and feta bound with egg and brightened with lemon and orange juice. Pine nuts and flat-leaf parsley round it out between the phyllo layers. It cuts into twelve servings, so it's built for a table, not a weeknight.
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! |
Published on Jul 25, 2024 by Luminița
