Swiss Chard Spanakopita

Swiss Chard Greek dish with fetaPlease don’t ask me to pronounce the name of this dish.

Spanakopita, a Greek dish, is a phyllo pastry filled with spinach and feta cheese.  For the sake of using my final harvest of swiss chard, I decided to make this dish with that instead of spinach.

Swiss Chard Spanakopita serves 8

~12 cups Swiss Chard, washed, de-ribbed and chopped

1/4 cup oil + ~1/4 cup for phyllo prep

1 whole yellow onion, chopped

4 green onions, sliced or chopped

3 cloves Garlic, minced

1 cup parmesan, shredded

1/2 cup feta cheese

3 egg whites (or 1/2 cup liquid egg whites)

2 Tbs dried parsley (or 4 Tbs fresh)

1/2 tsp salt

1/4 tsp pepper

~30 sheets of phyllo dough, thawed (9″x14″)  You can find this in the freezer aisle.

Start by washing your chard and then taking out the center ribs and chopping the leaves.Chopped Swiss Chard Leaves

Preheat oven to 350˚.

Heat oil in a large skillet over medium heat.  Sauté the white onions for 6 minutes.  Add garlic and green onions and cook for 1 more minute.Sauteed onions, green onions and garlic

Stir in swiss chard and cook down for 3 minutes.  *NOTE*  The easiest way to do this is to add the chard in 3 different portions.  It’s amazing how much it cooks down.  Once one batch wilts down, add another portion until it’s all cooked down.

Rainbow chard, chopped
This is a picture of my final batch added to the pan. You can see the fresh leaves and also some already wilted.
All done!
All done!

Empty the swiss chard mixture into a large bowl.  Mix in parsley, cheeses, egg whites, salt and pepper.  This is your filling.Spanakopita filling

Begin making your phyllo stacks:  You’ll need three of them.  Take your first phyllo sheet and either lightly brush the top with oil or spray the top with cooking spray.  Add another sheet of phyllo on top and then repeat this process for 10 sheets of phyllo.  (Do not grease the top one).Phyllo dough brushed with oil and stacked

When you’ve made two stacks of 10 sheets, layer them sideways into a 9″x13″ baking dish.Bottom layer for spanakopita

Add filling mixture on top and spread.Filling on bottom layer of phyllo dough.

Fold the extra sides over the filling.

Make your third stack of phyllo sheets (10 of them), place this stack on top, and gently tuck the excess down around the casserole.Covered Spanakopita Casserole

Gently brush the top with oil or spray lightly with cooking spray.

Score the top of the dish with 2 lines lengthwise and 3 lines crosswise to make 12 squares.

Spanakopita Casserole all ready to bake
Can you see the scored lines?

Bake at 350˚ for 40 minutes, until the top is golden brown.Baked Spanakopita Casserole

Enjoy!

Actually, I liked this so much I didn’t think it could get any better – but, man oh man, I loved it even more as left-overs the next day!Swiss Chard Spanakopita-30Swiss Chard Spanakopita-32

So . . . now what to do with all the leftover swiss chard stems?

Rainbow Chard Stems

I’ll cover that in the next post about Making Veggie Stock with Swiss Chard!

6 Comments

  1. I told my hard-working, injured husband I’d make him any veggie dish he wanted, so long as it had chard and phyllo in it. Of all the recipes on the internet, he chose this one. I’m so glad he did, and equally glad I didn’t read Suzie’s comment before jumping into it. . . .because it turned out amazing. What I did not have on hand: parmesan or enough feta. So I substituted parmesan with mozzarella and added cottage cheese with the feta; and then, pumped up the flavor with tarragon. Between ice cream or a second serving of this dish. . . he chose this! I can’t wait to try it again with all the ingredients you listed. . .grow chard, GROW!

  2. This was a complete failure for me. I only had about 8 cups of chard, so added spinach to make up the difference. The phyllo wasn’t even necessary. Next time I would just do a casserole. After I did the sauté and added the egg whites, my greens were floating in liquid. Don’t know if it was water from the sauté or the egg whites. The flavor was good, but as I mentioned, a lot of work, and the phyllo didn’t lend anything but calories and a pain in my ass.

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