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Chard, Kale and Cheddar Phyllo Pie

 
Chard, Kale and Cheddar Phyllo Pie
271

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well, also I used a pie plate instead of a tart pan. And it was a great success, absolutely flavorful and delicious, the phyllo crust came out flakey and crispy. Will definitely become one of my signature recipes :)

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

1⅔

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

½ tablespoon olive oil
2 cloves garlic
minced or finely chopped
1 onions
chopped
2 cups mushrooms, button
oor cremini, sliced, about 8 to 10 mushrooms
1 pound swiss chard
tough ends removed, stems and leaves separated, coarsely chopped
salt and black pepper
to taste
*
1 pound kale
stems removed, leaves coarsely chopped
¼ cup pine nuts
toasted
3 tablespoons parsley leaves
freshly chopped
1 tablespoon thyme
freshly chopped, or 1 teaspoon dried
*
1 tablespoon oregano
freshly chopped, or 1 teaspoon dried
3 large eggs
1 cup cheddar cheese
shredded
10 sheets phyllo (filo) pastry sheets
*
nonstick cooking spray
or butter
*

Directions

Looks good and tastes delicious!

Adjust the oven rack to lower-middle position.

Preheat the oven to 350℉ (180℃).

Gather together the filling ingredients first.

Heat the oil in a large nonstick skillet over medium high heat until hot

Add the garlic and onions, stirring, and cook for about 4 minutes until the onions are soft.

Freshly mince the garlic and chop the onions.
and cook for about 4 minutes until the onions are soft.

Stir in the mushroom, and cook for 6 to 8 minutes, until the mushrooms start becoming brown, and part of the moisture has been evaporated.

Clean the mushrooms with paper towel, and slice them.
and cook for 6 to 8 minutes, until the mushrooms start becoming brown, and part of the moisture has been evaporated.

Add the chard leaves, stems and kale leaves, stirring, and cook for about 5 minutes, until all the leaves are wilted and completely cooked through.

Meanwhile wash the chard very well, chop off the tough ends, and separate the stems and leaves.
Next wash the kale very well.
Chop the leaves roughly and slice the stems into about 1/2-inch pieces.
Remove the leaves from the stems, and roughly chop the leaves.

Season with salt and black pepper. Remove from the heat, and transfer the vegetable mixture into a large bowl, add the toasted pine nuts and herbs, and mix until well combined. Set aside.

Add the chard leaves, stems and kale leaves, stirring,
Remove from the heat, and transfer the vegetable mixture into a large bowl,

Meanwhile whisk the eggs and cheddar in another medium bowl until well mixed.

Pour the egg and cheese mixture into the vegetable mixture, and stir until well combined.

Coat a 9-inch pie plate with cooking spray or grease with butter. Lay the first sheet of phyllo pastry over the bottom of pie pan.

Try to let the pastry fill up the whole pan, and will have edges hanging out of the pan. Coat the entire phyllo sheet with cooking spray or brush with melted butter.

Then repeat another 5 sheets of phyllo, spray each sheet.

Don't lay them all at same spot; every time lay the sheet at a different angle, then the overhanging sheets will be more evenly spread, later will make an even crust.

Spoon the filling into the crust and spread it evenly. Fold all the overhanging phyllo sheets in over the filling, and try to arrange them evenly.

Spoon the filling into the crust and spread it evenly.
Fold all the overhanging phyllo sheets in over the filling, and try to arrange them evenly.

Lay another 4 sheets of phyllo over the filling. Coat each layer with cooking spray or brush with butter.

Stuff the edges into the sides of the pan to form a pie crust looking.

Coat with cooking spray.

Lay another 4 sheets of phyllo over the filling. Coat each layer with cooking spray or brush with butter.
Stuff the edges into the sides of the pan to form a pie crust looking.

Using a paring knife gives the top several small cuts in order to let the steam come out during the baking.

Bake in the preheated oven for about 35 to 40 minutes, until the top and sides are completely golden and brown.

Bake in the preheated oven for about 35 to 40 minutes, until the top and sides are completely golden and brown.

Watch carefully when the baking is close to the end, if the crust is too brown, lower the temperature of the oven for another 25 degrees F.

Cool on a wire rack for at least 20 minutes.

Serve warm or at room temperature.Flakey phyllo crust and flavorful filling!

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well, also I used a pie plate instead of a tart pan. And it was a great success, absolutely flavorful and delicious, the phyllo crust came out flakey and crispy. Will definitely become one of my signature recipes :)

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Comments

eve
indonesia
 about 6 years ago

yummy..i wanted to try this recipe... looks easy and simple.. :)

Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 17755% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 427mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 21g
Vitamin A 251% Vitamin C 148%
Calcium 24% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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