Sunday, July 29, 2012

chard & ricotta pie

up at the cabin
i don't always have a full larder
i do have a garden
a few cheats in the freezer
which leads to

i was able to whip this
up in a snap
mostly because
our garden overflows
 chard and ricotta pie
10 sheets filo dough
olive oil
grated parmesan

1 garlic clove--finely chopped
1/2 medium onion--finely chopped
2 Tbs olive oil
1 bunch (about 12 large leaves/4 cups chopped)--chopped--discarding stems

1 cup ricotta cheese
1/4 cup grated parmesan
2 eggs
1 tsp lemon juice
1/4 tsp red pepper flakes
1/4 tsp freshly grated parmesan
a few turns of the pepper-mill

use an 8x10 pan.  layer the filo by brushing each sheet with olive oil, and a light sprinkle of parmesan cheese.  the bottom layer should be 6 sheets.  trim the ends and set aside.  
in a large skillet, heat the olive oil on low--toss in the garlic and onion.  cook just until the onions begin to sweat and turn translucent. do not allow the garlic to brown.  toss in the chard and allow to wilt, giving a good stir to evenly cook.  after about 5 minutes, toss in about 1/4 cup of water and cover.  allow the chard to get nice and soft. allow to cool slightly. strain off the liquid and place in a bowl.  add the ricotta, parmesan, lemon juice, red pepper flakes, and pepper.  
evenly spread into the prepared filo crust.  
take the remaining 4 leaves of filo one by one and scrunch them in a loose accordion.  place on top of the spinach layer, making sure to cover the entire top of the pie.  drizzle with olive oil and sprinkle a bit more cheese.
bake at 375F for about 30-35 minutes.  you will look for the filo to be nice and crispy.
serve warm or room temperature. 
this is very easy to crisp up in the oven for a "next-day" treat!


  1. oooh! That looks very good (and fancy too!) Yumm!

    1. the beauty of it is that it does look fancy...but it is so simple to put together!

  2. Christy, I have to confess I've always been a little chard-shy, but your pie makes it look positively blissful. It's beautiful and I'm definitely feeling encouraged to cast my chard-o-phobia to the wind!

    1. you should really try it jenn...chard is so versatile and keeps its bulk after cooking...unlike spinach. we love it in our house!

  3. this looks great! that crust looks like it would just flake away in each bite

    1. using filo for a crust is a quick cheat for a vegetable pie. it not only is yummy flaky when it comes out of the oven, but it also crisps right back up with a bit of heat. it is such a fabulous invention!!!

  4. Love this! How simple and perfectly easy! We're going to feature this on our Facebook page and link here so people can see your recipe and photo. If you wish, come LIKE us on Facebook for more recipes and tips on superfood greens like kale, chard, beet, mustard, turnip, collard, spinach, escarole, dandelion and other super healthy dark green leafies.

    --Your friendly Southern California farmers at Cut `n Clean Greens

  5. I do not think I have ever made anything with Swiss Chard...but I am totally trying it now!

  6. No one should be chard-shy, as your previous commenter said! Love this pie. How perfect would this be for brunch? We're going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies.

    --Your friendly farmers at Cut `n Clean Greens


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