Swiss Chard and Feta Filo Pie

Swiss Chard and Feta Filo Pie

Layers of crisp filo wrap a savory chard and feta filling for a golden, flaky pie.

Total 1 hr 30 min Makes 8 slices Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Sesame

This Greek-inspired pie layers buttery sheets of filo around a filling of wilted Swiss chard, tangy feta, and fresh herbs. It bakes into a crackling golden crust with a tender, savory center, making it a satisfying main for brunch or a light dinner alongside a simple salad.

Ingredients

  • 2 pounds Swiss chard, stems removed and leaves chopped
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 3 scallions, thinly sliced
  • 1/3 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 8 ounces feta cheese, crumbled
  • 4 ounces cottage cheese
  • 3 large eggs, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pound filo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon sesame seeds

Method

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat and add the onion, cooking until softened, about 5 minutes.

  2. Add the garlic and scallions and cook until fragrant, about 1 minute.

  3. Add the chopped Swiss chard in batches, stirring until wilted and most of the liquid has evaporated, about 8 minutes. Remove from heat and let cool slightly.

  4. Transfer the chard mixture to a colander and press out excess liquid, then transfer to a large bowl.

  5. Stir the dill and parsley into the chard mixture, then fold in the crumbled feta and cottage cheese.

  6. Add the beaten eggs, nutmeg, pepper, and salt to the chard mixture and stir until evenly combined.

  7. Preheat the oven to 375°F. Brush a 9x13-inch baking pan with melted butter.

  8. Lay one sheet of filo in the pan, letting excess hang over the edge, and brush lightly with melted butter. Repeat with 8 more sheets, brushing butter between each and rotating position to cover the pan evenly.

  9. Spread the chard and feta filling evenly over the layered filo in the pan.

  10. Layer 9 more sheets of filo over the filling, brushing each with melted butter, then fold any overhanging filo over the top and brush the surface with the remaining butter.

  11. Score the top layers of filo into 8 portions with a sharp knife and sprinkle with sesame seeds.

  12. Bake until the filo is deep golden and crisp, 40 to 45 minutes.

  13. Let the pie cool for 15 minutes before cutting along the scored lines and serving.

Rate this recipe

★ 3.4 (1)

Swiss Chard and Feta Filo Pie

This Greek-inspired pie layers buttery sheets of filo around a filling of wilted Swiss chard, tangy feta, and fresh herbs. It bakes into a crackling golden crust with a tender, savory center, making it a satisfying main for brunch or a light dinner alongside a simple salad.

1 hr 30 min 8 slices 365 cal

Ingredients

  • 2 pounds Swiss chard, stems removed and leaves chopped
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 3 scallions, thinly sliced
  • 1/3 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 8 ounces feta cheese, crumbled
  • 4 ounces cottage cheese
  • 3 large eggs, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pound filo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon sesame seeds

Method

  1. 1

    Heat 2 tablespoons olive oil in a large skillet over medium heat and add the onion, cooking until softened, about 5 minutes.

  2. 2

    Add the garlic and scallions and cook until fragrant, about 1 minute.

  3. 3

    Add the chopped Swiss chard in batches, stirring until wilted and most of the liquid has evaporated, about 8 minutes. Remove from heat and let cool slightly.

  4. 4

    Transfer the chard mixture to a colander and press out excess liquid, then transfer to a large bowl.

  5. 5

    Stir the dill and parsley into the chard mixture, then fold in the crumbled feta and cottage cheese.

  6. 6

    Add the beaten eggs, nutmeg, pepper, and salt to the chard mixture and stir until evenly combined.

  7. 7

    Preheat the oven to 375°F. Brush a 9x13-inch baking pan with melted butter.

  8. 8

    Lay one sheet of filo in the pan, letting excess hang over the edge, and brush lightly with melted butter. Repeat with 8 more sheets, brushing butter between each and rotating position to cover the pan evenly.

  9. 9

    Spread the chard and feta filling evenly over the layered filo in the pan.

  10. 10

    Layer 9 more sheets of filo over the filling, brushing each with melted butter, then fold any overhanging filo over the top and brush the surface with the remaining butter.

  11. 11

    Score the top layers of filo into 8 portions with a sharp knife and sprinkle with sesame seeds.

  12. 12

    Bake until the filo is deep golden and crisp, 40 to 45 minutes.

  13. 13

    Let the pie cool for 15 minutes before cutting along the scored lines and serving.