Swiss Chard Phyllo Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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