Tropical Silverbeet Chard Phyllo Recipes

SWISS CHARD PHYLLO PIE

Swiss Chard Phyllo Pie image

This is kind of a fancy (French?) spin on the traditional spinach phyllo pie (spanikopita). I found the general recipe in the Whole Foods 'What's Cooking' flyer, but then altered it a bit. The original recipe calls for using a frozen puff pastry, but I used phyllo sheets instead, as that is easier (and cheaper, at least when you buy organic). The recipe calls for French Aged Comte' cheese. After tasting Comte' at the cheese counter, I didn't know of an alternative (it is really tasty!) so that's what I used. My hubby and I really enjoyed this one, although it was a bit sophisticated for my 8 y/o daughter. She enjoyed eating the crispy phyllo crust, but left about half of the filling on her plate.

Provided by Lowfat Linda

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches swiss chard
1 medium onion
1 large potato
1 cup french aged comte cheese (grated)
1/2 cup parmesan cheese (grated)
1 tablespoon oregano
2 eggs
10 sheets phyllo dough (I used whole wheat)
2 teaspoons olive oil

Steps:

Grate the Comte cheese.
Peel and grate the potato.
Fill a large pot with water and put on high heat to boil.
Wash the Swiss chard and remove the stems.
Rip or chop up the chard.
Add the chard to the water for about 4 minutes (until tender).
Chop the onion while the chard cooks.
Drain the chard and run under cold water.
Squeeze out the excess water from the chard.
Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste).
Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do).
Preheat oven to 400°F.
Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil.
Place another phyllo sheet on top of the first, brush with oil.
Repeat until you have used about five sheets of phyllo dough.
Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges).
Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture.
Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky).

Nutrition Facts : Calories 186.2, Fat 5.8, SaturatedFat 2, Cholesterol 58.4, Sodium 435.5, Carbohydrate 26, Fiber 3.2, Sugar 2.2, Protein 8.5

SILVERBEET ( SWISS CHARD) SALAD

Silverbeet ( Swiss Chard) Salad image

Make and share this Silverbeet ( Swiss Chard) Salad recipe from Food.com.

Provided by Jen T

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

500 g silver beet (use young leaves and cut out the white centre)
1 onion (finely sliced)
2 tomatoes (sliced or chopped)
1/2 cup sugar
1/2 cup salad oil
1/4 cup tomato sauce
3 tablespoons vinegar
2 tablespoons Worcestershire sauce

Steps:

Slice the silverbeet and mix with the onion and tomato.
Make dressing by putting all ingredients into a container and shake well.
Pour the dressing over the salad and toss lightly.
Optional: You can also add some finely sliced celery and some radishes if you like, Or add some cooked crisp bacon pieces.

Nutrition Facts : Calories 394.4, Fat 27.4, SaturatedFat 3.8, Sodium 434.4, Carbohydrate 37.6, Fiber 3.4, Sugar 30.6, Protein 3.2

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