Swiss Chard (or any green really) Spanikopita

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I love spanikopita and I have made with a combo of kales and chards and into pie crusts instead of phylo dough too and its all tasty.

  • 1½ pounds Swiss chard, about 2 bunches

  • ⅓ cup + 2 Tablespoons extra virgin olive oil, divided

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • ½ cup flat leaf parsley, chopped

  • ⅓ cup fresh dill, chopped

  • 2 large eggs

  • 6 ounces crumbled feta cheese

  • 16 ounces package frozen phyllo dough, defrosted according to package instructions

Heat the oven to 350℉ degrees.

Trim and discard about a ½-inch from the ends of the Swiss chard. Thinly slice the remaining stems and leaves.

Add 2 tablespoons of olive oil to a large sauté pan over medium-high heat. Add the onion and sauté until softened and light golden brown, about 5 minutes.

Add the garlic and cook for a minute. Add the Swiss chard, salt, and pepper, and sauté until softened, about 5 minutes. If your pan is getting too dry and the garlic starts to brown, add a ¼ cup of water and continue to cook until the water has fully evaporated.

Transfer the Swiss chard mixture to a bowl and allow to cool for 10 minutes.

Once cool, stir in the parsley, dill, eggs, and feta.

Unwrap the phyllo and cover with a dish towel while you aren’t actively using it. (This prevents it from drying out.)

Place the ⅓ cup of olive oil in a bowl. Brush the olive oil all over the inside of a 9-by-13-inch baking dish.

Trim the phyllo dough sheet to fit the baking dish. Start the bottom layer with two sheets of dough then brush the top with olive oil. Repeat this process four more times so you’ve used 10 sheets of phyllo.

Spread the Swiss chard mixture evenly over the phyllo layer.

Repeat the process for the phyllo layer again, using two sheets at a time (10 total) with olive oil in between. Brush olive oil over the final layer of phyllo.

Using a small knife, cut the top layer of phyllo into portions, I usually do 12 squares, but you can make whatever size you’d like. (Don’t cut through the layer of phyllo under the chard or it will get soggy.)

Bake until the phyllo dough is golden brown, 40 to 45 minutes. Set aside to cool for 10 to 15 minutes then cut the portions and serve. The spanakopita can be served warm, room temperature, or cold.