Swiss Chard and Spinach Pie Recipe

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Swiss Chard and Spinach Pie
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Ingredients
14
Count
Nutrition
1017
Calories
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Ingredients:

Directions:

  1. Set a large saucepan over moderately high heat. Add large handfuls of the spinach, tossing constantly with tongs until the leaves are partially wilted before adding the next handful. Drain the spinach and let cool, then squeeze out as much liquid as possible. Coarsely chop the spinach and transfer to a large bowl. Return the saucepan to moderately high heat and repeat with the chard leaves, squeezing them dry.
  2. Wipe out the saucepan. Add 2 tablespoons of the olive oil and heat until shimmering. Add the Swiss chard stems and ribs and cook over moderately high heat until crisp-tender, about 4 minutes. Add the scallions and sauté until tender, about 2 minutes. Add the scallions and Swiss chard stems and ribs to the bowl and stir in the feta, cottage cheese, parsley, dill, lemon juice and nutmeg. Season with salt and pepper and stir in the eggs.
  3. Preheat the oven to 350°. In a small bowl, mix the clarified butter with the remaining 2 tablespoons of olive oil. Lightly grease a 9-by-13-inch glass or ceramic baking dish. Spread 1 sheet of phyllo dough on a work surface and brush with the butter mixture. Cover with a second sheet of phyllo and brush again. Continue until you have a stack of 8 buttered phyllo sheets. Repeat to form a second stack of 8 buttered phyllo sheets. Line the baking dish with a phyllo stack. Spread the spinach filling evenly on top. Cover with the second phyllo stack; trim the top layer of phyllo flush with that of the bottom layer. Roll the phyllo edges inward to form a border. Using a sharp knife, lightly score the top stack of phyllo to divide the pie into 8 even servings. Brush any remaining butter over the top.
  4. Bake the pie in the bottom of the oven for 1 1/2 hours, or until the phyllo is golden and crisp. Let stand for at least 10 minutes before serving.
  5. Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.
  6. Wine Recommendation: A round-textured Sauvignon Blanc will complement the pie filling's creamy texture. Try the 1998 Murphy-Goode Fumé Blanc Reserve from California or the 1999 Simunye from South Africa.
  7. Notes: Clarifying butter separates the fat from the milk solids, which can scorch at higher temperatures. To make 1/3 cup of clarified butter, melt 1 stick (4 ounces) of unsalted butter in a small saucepan over moderately low heat. Let stand for 5 minutes, then skim off the foam. Pour the clear yellow liquid into a container and discard the milky residue. Clarified butter can be kept refrigerated or frozen for 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1016.51 Kcal (4256 kJ)
Calories from fat 277.61 Kcal
% Daily Value*
Total Fat 30.85g 47%
Cholesterol 100.46mg 33%
Sodium 685.7mg 29%
Potassium 866.98mg 18%
Total Carbs 151.82g 51%
Sugars 7.17g 29%
Dietary Fiber 20.57g 82%
Protein 32.8g 66%
Vitamin C 14.8mg 25%
Iron 5.9mg 33%
Calcium 290.8mg 29%
Amount Per 100 g
Calories 310.17 Kcal (1299 kJ)
Calories from fat 84.71 Kcal
% Daily Value*
Total Fat 9.41g 47%
Cholesterol 30.65mg 33%
Sodium 209.23mg 29%
Potassium 264.54mg 18%
Total Carbs 46.32g 51%
Sugars 2.19g 29%
Dietary Fiber 6.28g 82%
Protein 10.01g 66%
Vitamin C 4.5mg 25%
Iron 1.8mg 33%
Calcium 88.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.1
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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