Sunday, June 8, 2014

Swiss Chard & Spinach Pie

 

When I was younger, we went to the farmers market every weekend-no excuses.  We used to sell coffee & tea.  We loved going every week, and part of the reason was that we got to purchase spanakopita’s from a local bakery.  We would buy and eat plenty of them-they were up on our favorite snacks!

I have tried making spanakopita’s since, but very unsuccessfully.  I was pleased to come across this recipe and although it took a little work, it was so worth it!  Easier than making them individually that’s for sure!  I can’t wait to use my own spinach and chard for this recipe-they've already sprouted up and look great! :D

Swiss Chard & Spinach Pie

Makes one 9X13 inch pan

INGREDIENTS

2 tablespoons olive oil
¾ cup finely chopped dill
1 onion, finely chopped
2 small leeks, finely chopped
3 cups frozen chopped spinach, defrosted, rinsed, and squeezed to remove excess liquid

3 cups Swiss chard
Coarse salt and freshly ground black pepper
1 cup ricotta cheese
1 cup feta cheese, crumbled

½  cup freshly grated Parmesan cheese
3 large eggs, seperated

1 cup (2 sticks) unsalted butter, melted-*start with 1 stick and see if you need more
1 package 12-by-17-inch sheets phyllo

DIRECTIONS

In a large skillet over medium-high heat, sauté the dill, onion and leeks until soft and translucent, approximately 5 minutes. Add in the spinach and Swiss chard, stirring until heated through and well combined, about 2 minutes more. Season with salt & pepper.

Transfer the spinach & Swiss Chard mixture to a large bowl and transfer until cooled completely-approximately 20 minutes.

Add in the ricotta, feta, and parmesan to the spinach. Beat in 2 eggs to the spinach mixture and stir to combine. Cover & refrigerate.

Brush a 9X13 inch baking dish with butter & trim the phyllo to the size of the pan. Working quickly, brush each sheet of the phyllo in the prepared baking dish with butter, and top with another sheet. Repeat for a total of 10 times. 

Pour the spinach mixture into the baking dish. Top with another 10 layers of phyllo, brushing each of the sheets. Ensure that the edges are tucked in to seal and transfer it to a refrigerator until firm-approximately 15-20 minutes. 

Preheat the oven to 375 degrees. Once heated, remove the pie from the fridge and gently cut through the top of the phyllo to create eight pieces. Brush with a beaten egg and transfer to the oven. Bake for 45-60 minutes or until golden brown. Remove from the oven and allow to stand for 5-10 minutes before serving.

Source: adapted from What About Second Breakfast?