Equipment
Ingredients
Filling
- 500 g swiss chard, stems removed, leaves roughly chopped
- 200 g goat cheese, crumbled
- 4 eggs, large, room temperature
- 15 g fresh dill, finely chopped
- 15 g fresh parsley, finely chopped
- 50 g green onions, thinly sliced
- 2 garlic, minced
- 15 ml extra virgin olive oil
- 3 g kosher salt
- 2 g black pepper, freshly ground
Crust
- 250 g phyllo dough, thawed
- 80 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 317 kcal
- Protein
- 11 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 583 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 105 mg
- Potassium
- 349 mg
- Calcium
- 98 mg
- Iron
- 3.5 mg
- Magnesium
- 66 mg
- Phosphorus
- 172 mg
- Zinc
- 1.0 mg
- Vitamin A
- 322 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 571 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.39 mg
- Niacin
- 1.7 mg
- Folate
- 61 mcg
- Water
- 112 g
Sources: USDA FoodData Central
Method
Preheat the oven to 190 C (375 F). Lightly brush the inside of a 23cm (9-inch) springform pan with olive oil.
Bring a large pot of salted water to a boil. Add the chopped Swiss chard and blanch for exactly 2 minutes until fully wilted but still vibrant green. Drain immediately and run under cold water to stop the cooking process.
Transfer the cooled Swiss chard to a clean kitchen towel. Roll the towel up and wring it aggressively to extract as much liquid as possible. The chard must be completely dry to avoid a soggy crust.
In a large skillet, heat 15ml of olive oil over medium heat. Add the sliced green onions and minced garlic. Sauté for 3 minutes until fragrant and softened, then remove from heat to cool slightly.
In a large mixing bowl, whisk the eggs until broken down and slightly frothy. Fold in the dry Swiss chard, the sautéed aromatics, crumbled goat cheese, dill, parsley, salt, and black pepper. Stir until the mixture is evenly combined.
Unroll the phyllo dough and cover it with a slightly damp towel to prevent drying. Lay one sheet of phyllo into the prepared pan, letting the excess drape over the edges. Lightly brush the sheet with olive oil. Repeat with 9 more sheets, rotating the pan slightly each time to build an even crust around the entire perimeter.
Pour the Swiss chard and goat cheese filling into the center of the phyllo-lined pan. Use a spatula to spread it into an even layer.
Fold the overhanging phyllo dough over the top of the filling, naturally crinkling it to create a rustic, textured border. It will not cover the center entirely. Brush the folded top edges generously with any remaining olive oil.
Bake in the preheated oven for 40 to 45 minutes. The pie is done when the phyllo is deeply golden brown, crisp, and the egg filling is fully set, reaching an internal temperature of 74 C (165 F).
Remove the pie from the oven and let it rest in the springform pan for 15 minutes. This allows the custard to carry-over cook and stabilize before releasing the sides of the pan and slicing.
Chef's Notes
- Swiss chard stems are edible and delicious. While removed for the filling to maintain a uniform texture, you can dice them and pickle them, or sauté them for another dish.
- Do not skip covering the phyllo with a damp towel. Phyllo sheets are paper-thin and will dry out and shatter within minutes of being exposed to open air.
- For the flakiest crust, ensure your pastry brush is only lightly coated with oil. Saturating the dough will make it greasy and heavy rather than crisp.
- Leaving large, coarse crumbles of goat cheese ensures pockets of sharp, creamy tanginess in the finished pie, rather than blending it entirely into the egg mixture.
Storage
Refrigerator: 4 days — Store in an airtight container. The crust will lose crispness over time.
Freezer: 2 months — Can be frozen fully baked. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175 C (350 F) oven for 15 minutes to restore the crispy texture of the phyllo.
Troubleshooting
Bottom crust is soggy and pale
Cause: The Swiss chard retained too much moisture after blanching, which seeped into the pastry.
Fix: Cover the top loosely with foil and move the pie to the lowest oven rack for an additional 10 minutes of baking to encourage bottom browning.
Prevention: Aggressively wring out the blanched greens in a clean, dry towel until you can no longer extract any liquid.
Phyllo dough is tearing or crumbling while assembling
Cause: The dough dried out from exposure to air or was not fully thawed.
Fix: Patch torn sheets by overlapping pieces and sealing them with brushed olive oil. Phyllo is forgiving when layered.
Prevention: Thaw phyllo overnight in the refrigerator (never at room temperature) and keep it covered with a slightly damp towel while working.
Cultural Context
Savory vegetable and cheese pies wrapped in thin pastry are a cornerstone of eastern Mediterranean and Middle Eastern cuisine. This iteration draws heavy inspiration from Greek hortopita, substituting traditional wild mountain greens and feta with earthy Swiss chard and creamy goat cheese for a milder, more elegant profile.
