Goat Cheese Chard And Herb Pie In A Phyllo Crust Recipes

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GOAT CHEESE, CHARD AND HERB PIE IN A PHYLLO CRUST



Goat Cheese, Chard and Herb Pie in a Phyllo Crust image

Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 9

1 generous bunch Swiss chard (about 3/4 pound), stemmed and washed
Salt to taste
8 sheets phyllo (4 ounces)
3 eggs
6 ounces goat cheese
3/4 cup low-fat milk
2 garlic cloves, pureed or put through a press
1/2 cup chopped fresh herbs, such as parsley, dill, chives, tarragon, marjoram Salt and freshly ground pepper
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon melted unsalted butter

Steps:

  • Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.
  • Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.
  • Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.
  • Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams

WARM GOAT CHEESE IN PHYLLO



Warm Goat Cheese in Phyllo image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

12 sheets phyllo dough, defrosted
6 tablespoons (3/4 stick) unsalted butter, melted
2 to 3 tablespoons plain dry bread crumbs
3 (3.5- to 5.5-ounce) fresh goat cheese discs
Baby salad greens, such as arugula and mesclun mix, for 6
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
  • Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
  • Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
  • While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
  • Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

GREEN STRATA WITH GOAT CHEESE AND HERBS



Green Strata With Goat Cheese and Herbs image

This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner. It gets its hue from a copious amount of braising greens pureed into the custard - baby kale, mustard greens, chard. Use all of one or a combination. The bread cubes can soak for up to 24 hours before baking, so plan on assembling this in advance. But don't bake it until just before serving. You want the eggs on top to still have their bright yellow, runny yolks. If you're not a goat cheese fan, substitute dollops of fresh ricotta instead.

Provided by Melissa Clark

Categories     dinner, lunch, custards and puddings, main course

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups whole milk
1/2 cup heavy cream
5 ounces baby braising greens, such as kale, mustard greens, chard or a mix (about 5 cups)
3/4 cup mixed soft herbs, such as parsley, cilantro, dill, mint or chives
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt, more as needed
Black pepper, as needed
12 large eggs
1 pound day-old brioche or white bread, cut into 2-inch cubes (about 6 cups)
6 ounces cold goat cheese, sliced into 1/4-inch-thick rounds
Aleppo or Turkish pepper, for serving (optional)

Steps:

  • In a medium pot, bring milk and cream to a simmer.
  • Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
  • Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
  • When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
  • Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 8 grams, TransFat 0 grams

HERBED GOAT CHEESE AND MARKET SALAD IN PHYLLO CUPS



Herbed Goat Cheese and Market Salad in Phyllo Cups image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 12

Vegetable spray
6 sheets phyllo dough
4 tablespoons butter, melted
1 cup goat cheese
1 cup cream cheese
2 tablespoons olive oil
2 cloves garlic, chopped
1/4 cup chopped basil leaves
1 teaspoon black pepper
4 cups arugula leaves
1 cup orange segments
12 English breakfast radishes, cut lengthwise

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
  • For the herbed goat cheese:
  • In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
  • To assemble:
  • Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.

SWISS CHARD AND GOAT CHEESE GALETTE



Swiss Chard and Goat Cheese Galette image

Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 14

12 ounces green Swiss chard, washed, stems removed and reserved
2 tablespoons extra-virgin olive oil
1 large onion, sliced lengthwise 1/4 inch thick
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces fresh goat cheese, room temperature
3 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg
Oatmeal Tart Dough
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
1 large egg yolk

Steps:

  • Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
  • Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
  • Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
  • Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
  • In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

HERB AND CHEESE PIE



Herb and Cheese Pie image

This fennel-and-scallion-enriched version of _tyropita_ (Greek cheese pie) uses feta and cottage cheese to create a filling that's mildly tangy yet mellow.

Yield Makes 8 first-course servings

Number Of Ingredients 13

1 medium fennel bulb (sometimes labeled "anise"; 1 lb) with fronds
6 scallions (1 bunch), chopped
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 lb 4% cottage cheese (3 cups)
1/2 lb feta, crumbled (2 cups)
4 large eggs, lightly beaten
2 tablespoons semolina* (sometimes labeled "semolina flour")
1/4 cup chopped fresh dill
1/4 teaspoon black pepper
2 tablespoons fine dry bread crumbs (not seasoned)
8 (17- by 12-inch) phyllo sheets, thawed if frozen
a 9- to 9 1/2-inch (24-cm) springform pan

Steps:

  • Put oven rack in lower third of oven and preheat oven to 400°F.
  • Cut off stalks from fennel bulb. Chop enough fronds to measure 1/4 cup and discard stalks. Cut bulb (including core) into 1/4-inch dice.
  • Cook fennel bulb, scallions, and 1/4 teaspoon salt in 2 tablespoons butter in a 10-inch heavy skillet, covered, over moderate heat, stirring occasionally, until tender, about 10 minutes. Remove lid and cook until any liquid is evaporated, 1 to 2 minutes more. Transfer to a large bowl and stir in cheeses, eggs, semolina, fennel fronds, dill, pepper, and remaining 1/4 teaspoon salt until combined.
  • Melt remaining 6 tablespoons butter and brush springform pan with some of butter, then sprinkle bottom with 1 tablespoon bread crumbs. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Working quickly, brush 1 phyllo sheet with some butter (keep remaining sheets covered) and gently fit it into springform pan, allowing ends to hang over. Rotate pan slightly, then butter another phyllo sheet and place on top (sheets should not align). Sprinkle with remaining tablespoon bread crumbs. Butter and fit 4 more phyllo sheets into pan, rotating pan for each sheet (overhang should cover entire rim).
  • Spread cheese mixture in phyllo shell.
  • Butter another phyllo sheet, then fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Repeat with remaining phyllo sheet, laying it over folded sheet in opposite direction. Fold overhang toward center to enclose filling and folded phyllo, then brush top with butter.
  • Bake until puffed and deep golden brown, 40 to 50 minutes. Once pie is golden brown, loosely cover pan with a sheet of foil to prevent overbrowning. Cool in pan on a rack 5 minutes. Remove side of pan and continue to cool pie on rack.
  • Cut into wedges (leave bottom of pan under pie). Serve warm or at room temperature.
  • *Available at D. Coluccio & Sons (718-436-6700).

GOAT CHEESE WRAPPED IN PHYLLO



Goat Cheese Wrapped in Phyllo image

This sounds like a yummy appetizer! From Southern Living, which states this is great with Mantanzas Creek Chardonnay. However, I wouldn't know as I can't drink the stuff....lol

Provided by LoriInIndiana

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon light butter
4 small white onions, chopped
1 teaspoon sugar
1/2 cup balsamic vinegar
1/3 cup honey
1 teaspoon fresh thyme, chopped
4 frozen phyllo pastry sheets, thawed
butter-flavored cooking spray
3 ounces goat cheese, crumbled

Steps:

  • Melt butter in large nonstick skillet over medium heat.
  • Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
  • Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
  • Stir in thyme.
  • Stack phyllo, coating each layer with cooking spray.
  • Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
  • Top evenly with goat cheese.
  • Lift corners and twist together.
  • Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
  • Bake at 375°F for 12 minutes or until golden.

Nutrition Facts : Calories 199.3, Fat 6.4, SaturatedFat 4, Cholesterol 13.8, Sodium 152.7, Carbohydrate 31.2, Fiber 1.1, Sugar 21.7, Protein 4.7

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