3 tbsp. olive oil
3 tbsp. butter
1 large onion - diced small
4 garlic cloves - diced very small
1 cup fresh parsley (pack the parsley in tight to make the 1 cup)
1/2 cup of fresh dill - de veined and chopped
salt & pepper to taste
2 large bunches of Swiss chard
1 package of washed & trimmed spinach (approx. 284 grams or a little bit less)
2 large eggs
1 cup ricotta cheese
1 1/4 cup feta cheese - crumbled into tiny chunks
1/2 package of phyllo pastry/dough ( warning here!!! thaw the phyllo dough in fridge or on the counter. Do not open the plastic wrap that it comes in until your filling is ready and cooled as the dough dries out very quickly. Be prepared with a damp, clean tea towel to lay across the phyllo dough once opened. The dough will dry out very quickly and become unusable as you are assembling the spanakopita.
1/2 cup olive oil & 1/4 cup melted butter to brush onto the phyllo pastry
1 glass baking dish (please see photo below)
Assembly:
Sauté onions and garlic in 3 tbsp. olive oil and butter until onions are transparent. Remove from the heat.
To prepare the Swiss chard it is important to remove the steam from the leaves and there are several ways to do this effectively. For this recipe I gently tore the green leaves away from the center stems. At this point I have a large bowl in the sink filled with cold, clean water and I immerse each leaf deep into the clean water. This is the cleaning stage and it is very important. The leaves stay immersed while you trim all of the Swiss chard.
After all leaves are rinsed of dirt or debris, transfer to a salad spinner or onto a clean tea towel to remove most of the excess moisture.
At this point I place the leaves onto a large cutting board and chop into small pieces so they can be cooked.
Rinse and trim the dill and parsley as well. Chop also into small pieces.
Meanwhile, continue the food prep by adding together 2 eggs, ricotta cheese, feta cheese in a large mixing bowl. Mix well and set aside.
Add chopped Swiss chard and spinach to the cooked onions on low heat on the stove. Stir well to ensure all the leaves are coated with the onion, garlic, oil and butter.
Add the egg mixture to the chard mixture and continue to mix well until well incorporated.
Open the phyllo dough to it's full length and immediately cover with a damp tea towel...not wet but just damp. This will help to prevent the dough from drying out.
Lay one sheet of phyllo dough in prepared baking pan (sprayed with baking spray), (cover dough with the damp tea towel each time your remove one sheet) and brush lightly with olive oil & butter. Lay another sheet of phyllo dough on top but turn the dough so it runs the other way. Brush again with the oil/butter mixture. Repeat this process by adding two more sheets of phyllo. Not to worry because the sheets will be bigger than the baking dish and will overlap the pan. Spoon all of the Swiss chard/spinach mixture onto the sheets of phyllo in the baking dish. Be careful not to tear the phyllo when you are spreading it out. To finish this off, repeat the dough process again by laying down four more sheets of phyllo dough, one at a time, on top of the chard mixture, brushing each sheet with oil/butter. Finally, fold over all of the overhanging dough onto the top of the filling to seal your spanakopita. Brush again with oil/butter. Bake for 35-40 minutes at 375° until golden brown. Remove from the oven and allow to cool for 10 minutes before cutting. Serve hot.
Cut up into portions needed for dinner and serve with Tzatziki. I will be publishing a great recipe for Tzatziki soon. Please stay tuned.
I hope you enjoy!
Stay safe out there everyone!
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| My friend Devon of https://wolfewisdom.ca/ |
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| Swiss Chard |
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| Feta Cheese, eggs & Ricotta Cheese |
*Chard or Swiss chard is a green leafy vegetable. The leaf stalks are large and often prepared separately from the leaf blade. The leaf blade can be green or reddish in color.
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