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Swiss Chard and Leek Phyllo Pie

February 26, 2011

There were lots of good intentions about having a date out this weekend. However, with the quickness of life, we lost the organization for a babysitter, well-timed naps, and other events that allow for an evening out (with or without baby). So, we gave up and decided to make a date-night meal. AAM and I worked on this one together. We combined four recipes, read them together, took pictures, talked, and typed up the final recipe. Although it is a fairly simple meal,  because leeks needs to soak, I might save this for a special night.

Swiss Chard and Leek Phyllo Pie

  • 4 cups of chopped Swiss Chard
  • 2 leeks sliced
  • 1 cup of pinenuts
  • 4 oz of herbed goat cheese (not pre-crumbled, and if there is no herbed, that is fine)
  • 3 egg-whites
  • 4 tb butter melted
  • 4 tb olive oil, separated
  • 1 package of Phyllo dough (8-10 layers)
  • salt and pepper

1.Pre-heat the oven to 350

2. Throw the leeks into a large bowl of water and let soak. Leeks grow in sand, so you need to sand and dirt to soak out of them. Meanwhile, take the goat cheese and chop it into crumbles.

3. Strain and rinse the leeks. Then saute in 1 tb olive oil over medium heat. Once the leeks become of soft, add the Swiss Chard, and sprinkle with salt and pepper. Let saute for 10-12 minutes.

4. Meanwhile, brush your tart pan or baking dish with a mixture of the butter and the rest of the olive oil. Take the first layer of dough, and brush it with butter. Then lay it in the dish. While you are doing this, be sure you cover the other dough with plastic wrap and a damp dishtowel. Continue layering dough, then sweeping with butter, lay on top of each other. Let excess dough hangout. After 4 layers, keep open (if it looks like your swiss chard needs more time, cover the dough with a damp towel).

5. When the Swiss chard is done cooking, mix it in a bowl with goat cheese, pine nuts, and egg. Add the mixture to the baking dish.

6. Then layer the mixture over the dough. Layer your dough and butter like before, amounting to four layers. Fold the dough hanging over inward.

7. Bake for 30 minutes, or until the phyllo is golden.

2 Comments leave one →
  1. February 27, 2011 8:17 am

    I might have to make that this week… Looks super tasty.

  2. February 27, 2011 3:07 pm

    Looks great!! That happens to me a lot …. I mean to get out and then there is something about staying in for the night that seems so much better!

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