Savory Swiss Chard and Goat Cheese Phyllo Pie

Bring a large pot of salted water to a boil. Blanch the chopped Swiss chard for 2 minutes until wilted but still bright green. Immediately transfer to a bowl of ice water to stop the cooking process.

Drain the cooled chard and place it in the center of a clean kitchen towel. Roll up the towel and squeeze vigorously to extract as much liquid as possible. The chard must be completely dry to prevent a soggy crust.

In a large mixing bowl, combine the thoroughly squeezed Swiss chard, crumbled goat cheese, lightly beaten eggs, chopped dill, sliced scallions, minced garlic, olive oil, salt, and black pepper. Stir well until all ingredients are evenly distributed.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

Brush the inside of the springform pan lightly with melted butter. Lay one sheet of phyllo dough across the pan, letting the excess hang over the edges, and brush the bottom portion entirely with butter. Repeat with 7 more sheets, rotating each one slightly to create an overlapping starburst pattern that completely lines the pan.

Transfer the Swiss chard filling into the phyllo-lined pan. Use a spatula to spread the mixture evenly, pressing down gently to remove any air pockets.

Fold the overhanging edges of the phyllo dough inward over the filling. Layer the remaining 4 sheets of phyllo directly on top of the exposed filling, brushing each layer with butter. Gently tuck the edges of these top layers down the sides of the pan to seal the pie securely.

Bake the pie on the middle rack of the preheated oven for 40 to 45 minutes. The crust should be deep golden brown and exceptionally crisp. To ensure food safety, the center of the pie should reach an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) to fully cook the eggs.

Remove the pie from the oven and let it rest in the pan for 15 minutes. This resting period allows the egg and cheese mixture to firm up, making it easier to cut clean slices.