Best Swiss Chard Phyllo Pie Recipes

CHICKEN, SWEET POTATO AND SWISS CHARD PHYLLO POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• Heat a large, shallow 10-inch cast-iron pan or Dutch oven up over medium-high heat.
• While the pan heats up, cut the chicken thighs into 1 1/2-inch pieces and season liberally with kosher salt and pepper.
• Once the pan is heated, add 2 tablespoons of the ghee and the chicken in a single layer, working in batches and adding more ghee, if needed. Cook for 2 to 3 minutes, flipping the chicken once halfway, until browned evenly. Remove with a slotted spoon or tongs to a plate (the chicken will not be cooked through).
• Reduce the heat to medium; add the onion, garlic and sage and cook, stirring, until fragrant and the onions start to soften, 2 to 3 minutes. Add the vermouth, scraping up any browned bits from the bottom of the pan.
• Add the chard to the pan and cook, stirring occasionally, until it starts to wilt, 3 to 4 minutes. Next, add the sweet potato and stock. Stir together and season liberally with kosher salt and pepper. Bring to a simmer, then stir in the mascarpone and Parmesan. Return the chicken to the pan, stir then remove from the heat.
• Place the phyllo sheets on a baking sheet and cover with a damp towel to prevent them from drying out. Place 1 of the phyllo sheets on a clean work surface then brush or dab with some of the melted butter. Crumple the sheet up like a piece of paper and place on top of the chicken filling. Repeat with the remaining phyllo sheets until the entire surface of the filling is covered, overlapping the sheets, if necessary. Drizzle any remaining butter on top and sprinkle with flaky sea salt.
• Transfer the pan to the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until bubbly and the top is golden brown, 20 to 25 minutes. Remove from the oven and let cool for 5 to 10 minutes before serving. If the filling under the crust looks too wet, cook on the stove over medium heat to reduce some of the liquid, 5 to 10 minutes. Serve the pot pie in the pan.

SWISS CHARD PHYLLO PIE

Steps:

• Grate the Comte cheese.
• Peel and grate the potato.
• Fill a large pot with water and put on high heat to boil.
• Wash the Swiss chard and remove the stems.
• Rip or chop up the chard.
• Add the chard to the water for about 4 minutes (until tender).
• Chop the onion while the chard cooks.
• Drain the chard and run under cold water.
• Squeeze out the excess water from the chard.
• Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste).
• Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do).
• Preheat oven to 400°F.
• Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil.
• Place another phyllo sheet on top of the first, brush with oil.
• Repeat until you have used about five sheets of phyllo dough.
• Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges).
• Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture.
• Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky).

SUN OVEN PHYLLO PIE WITH SWISS CHARD

Steps:

• Set Global Sun Oven out to preheat. Bring 4 quarts of water to a boil. Wash the chard and remove the leaves from the stems. Coarsely chop stems and cook in boiling water until just soft, about 5 minutes. Using a handheld strainer, transfer stems to a colander to drain. Add leaves to the boiling water and cook until wilted, about 30 seconds. Transfer leaves to colander with the stems. Let cool until cool enough to handle, and then squeeze out excess moisture. Roughly chop and set aside. Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the garlic then the chard, scallions, parsley, dill, and lemon juice. Season to taste with salt and pepper. Transfer to a large bowl and cool to room temperature. Combine eggs, ricotta, feta, and nutmeg in a mixing bowl. Stir until well combined. Add to the cooled chard mixture and mix thoroughly. Brush a11 x 8 x 2-inch baking pan generously with some of the melted butter. Remove 10 phyllo sheets from the package and unfold them on a cutting board. Cut the stack in half crosswise to obtain 20 half sheets, cover with plastic wrap and a damp kitchen towel. Place one sheet of phyllo offset from the center so it comes up the side of the dish but does not go over the rim. Brush lightly with melted butter. Repeat with 7 more sheets, alternating the side the dough goes up, for a total of 8 layers. Evenly spread half of the chard mixture over the stacked phyllo. Layer 4 sheets of phyllo, brushing each layer with butter as before. Spread the remaining chard mixture over the top. Place one sheet of Phyllo over the chard mixture. Brush with butter and sprinkle with about 1 tablespoon Parmesan cheese. Repeat with 6 more sheets of phyllo. Finish with one last sheet of phyllo brushed with butter but no cheese. Bake pie in Sun Oven until phyllo is golden brown, 1 1/2 to 2 hours. Cool for at least 10 minutes before serving.