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)
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.
