Casserole Dinner Swiss Chard Spanakopita Sept 07 Recipes

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GREEK SWISS CHARD PIE



Greek Swiss Chard Pie image

You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. I prefer sturdier greens like chard to spinach, because they retain their dark green color and fresh flavor better when cooked for a long time in the phyllo dough.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

2 to 2 1/2 pounds Swiss chard, stemmed and washed thoroughly
Salt
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced or pressed
1/4 cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
3 large eggs, beaten
4 ounces feta cheese, crumbled
Freshly ground pepper
12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing

Steps:

  • Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
  • Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  • Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
  • Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
  • Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams, TransFat 0 grams

GREEK SPINACH BAKE



Greek Spinach Bake image

Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces crumbled feta cheese
6 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

SWISS CHARD SPANAKOPITA CASSEROLE



Swiss Chard Spanakopita Casserole image

Make and share this Swiss Chard Spanakopita Casserole recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

cooking spray
2 1/4 cups minced white onions
3/4 cup minced green onion
3 garlic cloves, minced
9 cups chopped trimmed swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced of fresh mint
1 cup crumbled feta cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 sheets frozen phyllo dough, thawed (18 x 14-inch)

Steps:

  • Preheat oven to 350°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
  • Stir in chard; cook 2 minutes or until chard wilts.
  • Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
  • Stir in cheeses, salt, pepper, and egg whites.
  • Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
  • Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
  • Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
  • Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
  • Fold each rectangle in half lengthwise.
  • Place a rectangle against each short side of dish.
  • Spread the chard mixture evenly over phyllo.
  • Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
  • Top with 1 phyllo sheet, and coat with cooking spray.
  • Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
  • Fold phyllo edges into center. Coat with cooking spray.
  • Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
  • Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

Nutrition Facts : Calories 124.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 14.8, Sodium 451.3, Carbohydrate 14.1, Fiber 1.5, Sugar 2.4, Protein 6.4

CHARD SPANAKOPITA



Chard spanakopita image

Make a twist on the classic Greek dish to showcase British chard along with dill, spring onion and feta. Serve for lunch or dinner with a light salad, or pack for a summer picnic

Provided by Samuel Goldsmith

Categories     Dinner

Time 1h10m

Number Of Ingredients 10

600g swiss chard, leaves and stalks separated (use a mixture of colours, if you like)
4 tbsp olive oil
8 spring onions, sliced
200g feta
small bunch of dill, roughly chopped
1⁄2 small bunch of mint, leaves picked and chopped
1 lemon, zested
1⁄2-1 tsp ground nutmeg
2 eggs
270g pack filo pastry

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Shred the chard leaves, then tip into a large pan over a medium heat with 2 tbsp water. Cook for a few minutes until just wilted. Remove from the heat, drain and leave to cool slightly. When cool enough to handle, squeeze out the excess water using your hands or in kitchen paper. Transfer the chard leaves to a large bowl.
  • Roughly chop the chard stalks. Heat 1 tbsp of the olive oil in the pan and fry the stalks over a medium heat with the spring onions for 8 mins until softened. Tip into the bowl with the chard leaves.
  • Crumble the feta into the bowl and season, then mix in the dill, mint, lemon zest, nutmeg and eggs.
  • Unwrap the filo pastry (you'll have about seven sheets) and lay one of the sheets into the base of a medium roasting tin (our was 30 x 25cm). Brush with a little of the remaining olive oil and place another sheet on top. Repeat until you've used four sheets (or about half the filo) and half the remaining olive oil. Spoon the chard filling over the filo and gently spread out to cover. Lay another sheet of filo on top, brush with more oil and repeat until you've used all the remaining filo pastry and almost all of the olive oil. Trim the pastry, if needed, or tuck it under to form a pie. Will keep frozen for up to two months. Defrost completely before cooking. Brush with the last of the olive oil and bake for 35-40 mins until golden. Leave to cool slightly and serve warm.

Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium

SPANAKOPITA CASSEROLE



Spanakopita Casserole image

I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.

Provided by AQueen

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups fresh spinach or 8 ounces frozen chopped spinach
2 tablespoons olive oil
1 medium red onion, minced
2 bunches green onions, chopped
4 ounces crumbled feta cheese, any variety
1 cup part-skim ricotta cheese
8 eggs
2 teaspoons dill
1/4 cup fresh parsley, chopped
salt
pepper
oregano
nutmeg

Steps:

  • Preheat oven to 350°F.
  • Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
  • Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
  • Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
  • Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

Nutrition Facts : Calories 205, Fat 14.1, SaturatedFat 5.8, Cholesterol 234.4, Sodium 294.3, Carbohydrate 6.8, Fiber 1.4, Sugar 2.5, Protein 13.1

CASSEROLE OF SWISS CHARD AND GRUYERE



Casserole Of Swiss Chard and Gruyere image

Provided by Florence Fabricant

Categories     lunch, casseroles, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound swiss chard (kale may be substituted)
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped scallions
1 cup finely chopped well-drained canned plum tomatoes
1/2 cup freshly grated Gruyere cheese
Salt and freshly ground black pepper

Steps:

  • Rinse the swiss chard, drain it and chop it fine.
  • Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
  • Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams

CASSEROLE DINNER - SWISS CHARD SPANAKOPITA SEPT 07



CASSEROLE DINNER - SWISS CHARD SPANAKOPITA SEPT 07 image

Yield 12 servings

Number Of Ingredients 12

2 1/4 C minced white onion
3/4 C minced green onion
3 garlic cloves, minced
9 C chopped trimmed Swiss chard (1 1/2 pounds)
6 tbs chopped fresh parsley
3 tbs minced fresh mint
1 C crumbled feta cheese
1/2 C fresh grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
3 large egg whites
10 (18 x 14")sheets frozen phyllo dough, thawed.

Steps:

  • Preheat oven to 350 Heat a large nonstick skillet coated with cooking spray over medium high heat. Add white onion; saute 7 minutes or until golden. Add green onion and garlic, and saute 1 minute. stir in chard;cook 2 minutes or unti chard wilts. Stir in arsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, petter and egg whites. Place Phyllo sheets on a large cutting board (cover remaining phyllo to prevent drying) and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets. Cut phyllo stack into a 14 inch square. Place square in thcenter of a 13 x 9 baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4 inch peice into 2 (7 x 4) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo. Place 1 phyllo sheet on a large cutting board (cover remianing phyllo to prevent drying) and coat with cooking spray. Top with 1 phyllo sheet and coat with cooking spray. Repeat procudure with remaining phyllo sheets. Place 18 x 14 phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lingthwise cuts and 3 crosswise cuts to form 12 rectanglees. Bake 350 for 40 minutes or until golden Note: cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

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