Sweet Chard Pie From Naxos Sefoukloti Recipe

With this Sweet Chard Pie, we’re diving headfirst into a flaky, cheesy, and herby wonderland—because honestly, who can resist anything wrapped in phyllo? 🍃🧀🥧

I love the vibrant flavors of Naxos Sefoukloti, a delightful Sweet Chard Pie. Packed with nutritious Swiss chard, creamy feta cheese, and fragrant herbs like dill and mint, this pie offers a delicious balance of taste and health.

The crispy phyllo pastry makes it a perfect savory indulgence.

Sweet Chard Pie From Naxos Sefoukloti Recipe Ingredients

• Swiss Chard: Packed with vitamins A, C, K, and minerals.

  High in fiber.

• Feta Cheese: Adds creaminess and tang.

  Rich in calcium and protein.

• Dill: Fresh, aromatic herb.

  Offers a subtle sweetness and vitamins.

• Fresh Mint: Brightens flavors.

  Good source of vitamin A and antioxidants.

• Phyllo Pastry: Light, crispy layers.

  Carbohydrate-rich.

  Adds a flaky texture.

• Olive Oil: Heart-healthy fats.

  Provides moisture and enhances flavor.

Sweet Chard Pie From Naxos Sefoukloti Recipe Ingredient Quantities

• 1 kilogram Swiss chard, stems removed and leaves roughly chopped
• 250 grams feta cheese, crumbled
• 3 large eggs
• 1 bunch fresh dill, finely chopped
• 4 spring onions, finely chopped
• 2 tablespoons fresh mint, chopped
• Salt and pepper, to taste
• 250 grams phyllo pastry
• 100 milliliters olive oil

How to Make this Sweet Chard Pie From Naxos Sefoukloti Recipe

1. Preheat your oven to 180°C (350°F).

2. In a large pot, bring water to a boil. Add the roughly chopped Swiss chard and blanch for about 2-3 minutes. Drain well, and allow them to cool slightly. Squeeze out any excess water from the chard.

3. In a mixing bowl, combine the blanched Swiss chard, crumbled feta cheese, eggs, chopped dill, spring onions, and mint. Season with salt and pepper to taste, and mix everything thoroughly.

4. Unroll the phyllo pastry and keep it covered with a damp cloth to prevent it from drying out.

5. Use a pastry brush to lightly brush the bottom and sides of a baking pan or pie dish with olive oil.

6. Lay the first sheet of phyllo in the pan, allowing the edges to hang over the sides. Brush it lightly with olive oil.

7. Repeat the process, layering about half of the phyllo sheets, brushing each one with olive oil.

8. Spoon the chard and cheese mixture evenly over the layered phyllo in the pan.

9. Continue to layer the remaining phyllo sheets on top of the filling, brushing each one with olive oil. Fold the overhanging edges inwards and brush with olive oil to seal the pie.

10. Score the top layer of phyllo gently with a sharp knife to allow steam to escape. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and crisp. Let it cool slightly before slicing and serving. Enjoy your Sweet Chard Pie!

Sweet Chard Pie From Naxos Sefoukloti Recipe Equipment Needed

1. Oven
2. Large pot
3. Mixing bowl
4. Baking pan or pie dish
5. Pastry brush
6. Sharp knife
7. Damp cloth
8. Measuring cup
9. Strainer or colander

FAQ

• Q: Can I use a different type of cheese? A: Yes, you can substitute feta with ricotta or goat cheese for a different flavor profile.
• Q: Is it necessary to remove the Swiss chard stems? A: Yes, removing the stems ensures a tender filling and a smoother texture in the pie.
• Q: Can I prepare the filling in advance? A: Yes, you can prepare the filling up to a day ahead and store it in the refrigerator until you’re ready to assemble the pie.
• Q: How do I keep the phyllo pastry from drying out? A: Keep the phyllo covered with a damp cloth while assembling the pie to prevent it from drying and cracking.
• Q: What can I use instead of phyllo pastry? A: Puff pastry or homemade dough can be used as alternatives, though the texture will differ slightly.
• Q: How should I store leftovers? A: Store leftover pie in an airtight container in the refrigerator and reheat in the oven to maintain crispness.
• Q: Can I use dried herbs instead of fresh? A: Fresh herbs are recommended for the best flavor, but you can use a smaller amount of dried herbs if necessary.

Sweet Chard Pie From Naxos Sefoukloti Recipe Substitutions and Variations

–

1 kilogram Swiss chard, stems removed and leaves roughly chopped → Substitute with spinach or kale

–

250 grams feta cheese, crumbled → Substitute with ricotta or goat cheese

–

1 bunch fresh dill, finely chopped → Substitute with fresh parsley or fresh tarragon

–

2 tablespoons fresh mint, chopped → Substitute with basil or cilantro

–

250 grams phyllo pastry → Substitute with puff pastry or homemade pie crust

Pro Tips

1. Handle Phyllo with Care Phyllo pastry dries out quickly, so keep it covered with a damp cloth as you work. This prevents it from becoming brittle and cracking when you layer it.

2. Perfect Blanching Ensure the Swiss chard is blanched just enough to soften without becoming mushy. Squeezing out excess water is crucial to avoid a soggy filling, so press firmly to remove as much moisture as possible.

3. Herb Infusion For a more intense flavor, let the dill, mint, and onions sit mixed with a little olive oil for several minutes before adding them to the filling. This can help the flavors meld better into the chard mixture.

4. Phyllo Crunch For extra crispness, layer more phyllo sheets on the bottom than on the top. Consider using an alternating pattern for golden layers all around.

5. Cheese Variation If you want a creamier texture, try adding a bit of ricotta or cream cheese to the filling along with the feta. This will create a richer flavor and smoother texture.