Harvest Pie with Swiss Chard, Cheese, Orange Zest and Fennel


For potlucks I like to bring a pie made with phyllo dough in the tradition of Greek spinach pie. My version uses red stem Swiss chard dressed with lemon juice, slightly wilted with sauteed onions and pinion pine nuts over a layer of ricotta and feta cheese, seasoned with orange zest and a hint of fennel. I love the refreshing lightness of this chard pie, a celebration of the late summer harvest that is so precious.

What you will need

9 leaves of phyllo pastry dough (@12-14 oz.)

2-3 tablespoons excellent quality olive oil, to use for light brushing

1 3/4 pounds fresh Swiss chard, chopped,red stem preferred

dash of kosher salt

1 onion, cippolini or vidalia, chopped

2 tablespoons butter

1-2 ounces pinion pine nuts

1 tablespoon fresh lemon juice

2 eggs, slightly beaten

1 cup Bulgarian sheep feta cheese

2 cups excellent quality fresh ricotta

2 tablespoons flat leaf parsley, chopped

1 tablespoon fresh squeezed orange juice

1 teaspoon fresh orange zest

1/4 teaspoon fresh milled fennel seed

1/4 teaspoon white pepper


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