Swiss Chard, Goat Cheese and Winter Squash Phyllo Torte


I’m a big fan of spanikopida – but didn’t want all the fuss of individual phyllo pies, so decided on a torte of phyllo filled with greens. And the nuts between the layers – that came along later in the process, when I was thinking about phyllo and baklava. Finally, I’ve always liked the way the sweetness of butternut squash offsets winter greens, and you just can’t beat the color combo. This is a pretty dish that works well for a buffet and satisfies the vegetarians in the bunch. Hint: remember to season every layer of flavor with salt and pepper.

What you will need

1 large yukon gold potato

2 cloves garlic, minced

1 small onion, minced

1 bunch swiss chard, washed

2 teaspoons fresh dill, minced

1 teaspoon fresh thyme, minced

2 tablespoons fresh parsley, minced

2 medium butternut squash, neck only (reserve bulb for another use)

2 large eggs

3 tablespoons heavy cream

1/8 teaspoon scant, nutmeg

2 ounces fresh goat cheese

8 sheets phyllo

4 tablespoons melted butter

1/2 cup toasted hazelnuts, ground


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