Sunday, July 11, 2010

CSA Week 4-Cheesy Chard Pie

I am way ahead this week. I have been enjoying my “take it easy approach” and have in general made meal time a bit simpler. Just wait Thursday's CSA delivery-I'm ready for you! I know, I still haven't posted my meal from my class last week, but that may have to wait a while, until I am in “all or nothing” mode.

That crisp beautiful bunch of rainbow chard stared up at me from the fridge, just begging to be made into something other than steamed greens. In truth, I wanted the chard to be incorporated into something my children would like. So I decided to make a cheesy chard pie. I have made one in the past (whoa, get this--I posted the other chard pie exactly 2 years ago today! I just found it online. Weird.). It was a crustless pie, topped with breadcrumbs. This time, on a whim I decided to use flaky phyllo dough. It turned out delicious!

“Pie?” my children said excitedly. “Yep, we're having pie.” A cheater pie, I guess. I layered flaky phyllo dough into the bottom of a 9x 13 inch pan, brushing with butter. Then I mixed some cheeses together—cottage, feta, parmesan and tofu. I sauted the chard salt, pepper and pearl onions from the CSA and added fresh basil leaves just at the end. Layered the cheese mixture onto phyllo dough, layered chard onto that. More phyllo brushed with butter, and bake at 350 until it's golden. A delicious one-dish meal that is easy, delicious, healthy and cooks up in less than an hour. And my kids loved it! All that's left this week is pickled onions (my favorite topping for tacos!). Might even have time for a nap.

Cheesy Chard Pie


1 package phyllo dough

¼ cup melted butter

1 bunch chard, stem removed and chopped roughly

2 pearl onions, chopped

3-4 fresh basil leaves, chopped

olive oil

16 oz cottage cheese

1/3 cup feta cheese (or to taste)

1/3 cup tofu

2 eggs

¼ cup fresh grated parmesan


1.Preheat oven to 350.

2.Heat olive oil over medium heat.

3.Add onions and saute for about 4 minutes, or until beginning to soften.

4.Add chard and saute, covered for another 6-7 minutes until soft. Add salt and pepper and basil leaves.

5.Set aside.

6.Mix cheeses, tofu and eggs in a bowl, set aside.

7.Brush butter on the bottom of the pan.

8.Layer a few sheets of phyllo on the bottom, then brush with butter. (This is the cheater method!)

9.Continue until you have done that 4 or so times, and have a nice crust.

10. Spread cheese mixture over phyllo, then spread chard mixture over that.

11. Layer more phyllo, brushed with melted butter.

12. Bake at 350 until golden, about 40 minutes.


Megan said...

looks great and you made the kiddos happy.They probably kept asking "is it done yet?" I like that you are getting creative with chard. I love chard, it is such a mellow green, buttery and delicious.

Lo said...

I am a huge fan of spinach pie -- so this would certainly be on the win-list at our house. Chard is such a wonderful, versatile green.

Otehlia said...

I love chard. And especially that it grows into the summer when the spinach is bolting.

redmenace said...

I love a savory pie. And, I love chard. Fantastic idea!

Thanks, also, for the comment on my blog. I would email you a response, but I don't see an email contact on here? Maybe I'm not looking hard enough.

Re arugula:

Sometimes, a batch of arugula can be more bitter than another batch. Wild arugula can be especially bitter. When this happens, I taste a lot. Sometimes, I'll add more cheese or nuts to balance out the flavor. :)