Recipe by Lowfat Linda
This is kind of a fancy (French?) spin on the traditional spinach phyllo pie (spanikopita). I found the general recipe in the Whole Foods 'What's Cooking' flyer, but then altered it a bit. The original recipe calls for using a frozen puff pastry, but I used phyllo sheets instead, as that is easier (and cheaper, at least when you buy organic). The recipe calls for French Aged Comte' cheese. After tasting Comte' at the cheese counter, I didn't know of an alternative (it is really tasty!) so that's what I used. My hubby and I really enjoyed this one, although it was a bit sophisticated for my 8 y/o daughter. She enjoyed eating the crispy phyllo crust, but left about half of the filling on her plate.
- 2 bunches swiss chard
- 1 medium onion
- 1 large potato
- 1 cup french aged comte cheese (grated)
- 1⁄2 cup parmesan cheese (grated)
- 1 tablespoon oregano
- 2 eggs
- 10 sheets phyllo dough (I used whole wheat)
- 2 teaspoons olive oil
Directions See How It's Made
- 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).