Swiss Chard Spanakopita Casserole Recipes

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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

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA



Baked Spanakopita Pasta With Greens and Feta image

This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)

Steps:

  • Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
  • In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
  • Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
  • Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
  • Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

MAMA VOULA'S SPANAKOPITA



Mama Voula's Spanakopita image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Leafy Green     Vegetable     Appetizer     Vegetarian     Kid-Friendly     Dinner     Feta     Leek     Spinach     Phyllo/Puff Pastry Dough     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing
6 leeks, white and light green parts, chopped and well rinsed
4 garlic cloves, minced
2 1/2 pounds fresh baby spinach, rinsed and dried
1/2 teaspoon freshly ground black pepper
2 cups crumbled firm feta cheese, preferably Greek
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
2 frozen country-style filo sheets or puff pastry sheets (see Note), thawed but kept chilled

Steps:

  • Preheat the oven to 350°F.
  • Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
  • Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
  • Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.

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

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

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