It’s a delicious combination of swiss chard, cheeses, ricotta, scallions, lemon and thyme in crispy paper-thin filo dough layers. I LOVE Phyllo dough and this pie is a simple but SOO tasty dish!
The incredibly thin sheets of phyllo are layered to create an incredibly crispy crust! This pie is so perfect to serve with a simple salad and make it a vegetarian dish!
If you try out these Swiss chard and Ricotta Pie in a Phyllo Crust, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Swiss chard and Ricotta Pie in a Phyllo Crust
- 2 tbsp olive oil
- 500 g swiss chard, stems and leaves cut
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 cup Parmesan cheese
- 1/2 cup Havarti cheese (or Gouda)
- 3/4 cup Ricotta
- Salt and Pepper
- 1/2 cup spring onions, sliced
- Lemon zest
- Thyme sprigs
- 8 sheets Phyllo
- 60 g butter, melted
- In a skillet, heat the olive oil. Add the onion and cook until soft and golden. Add the chard stems and cook until softened, then add the chard leaves and garlic and cook for a few more minutes. Let cool for a few minutes and add the eggs, cheeses, ricotta, salt and pepper. Mix well.
- Preheat the oven to 350F. Brush a 9- or 10-inch tart pan with a sheet of greaseproof paper. Brush the phyllo dough with butter and arrange in the pan. Repeat the procedure rotating the sheets allowing the excess to hang over the pan.
- Pour the chard filling into the phyllo-lined pan, on top the green onion, lemon zest and thyme. Scrunch the overhanging phyllo around the edges of the pan to form a lip and brush it with butter. Bake for 35-40 minutes or until the outsides are golden and cooked through.