Photo to come!
Serves 6 easily
When looking for recipes to use Swiss chard, collards or kale, I just look for a good spinach recipe and adjust. I have developed this easy spanikopita (spinach pie) recipe using a variety of the Everblossom organic greens. This is the least fussy spinach pie assembly I have found and the result was delicious. Here’s what I do…
1/2 a box of frozen phyllo dough (about 20 sheets)
2 tablespoons olive oil
1 tablespoon butter, plus 4 tablespoons butter for brushing on phyllo layers
3 to 4 small leeks, white and light green parts chopped finely
3 bunches of a combination of chard (leaves and stems), collards and kale (stems removed), rinsed and chopped
16 ounce container of ricotta cheese
1/2 cup grated parmesan cheese (you can use pre-grated, but not the shake style here)
Pre-heat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick spray. Melt 4 tablespoons butter for brushing on layers of phyllo.
In a large pot over medium heat, add olive oil and butter to melt. Then add leeks and the chopped chard stems and cook until softened about 8 minutes. Then add the wet chopped greens in batches – start with the tougher Kale/collards if you’re using those. Work in batches to allow them to wilt down and make room. Sprinkle with more water if you need to; add a teaspoon of salt. Cover and stir occasionally until all nicely wilted.
Remove from heat and stir in ricotta and parmesan cheese. Taste and add salt if necessary.
Open half of the phyllo sheets and cover with a damp tea towel. Then add one or two sheets to dish, brush butter completely over the top and layer another one or two sheets, and brush butter over the top layer again. Continue layering phyllo brushed with butter until about 10 layers are on the bottom.
Spoon in the greens and ricotta mixture. Repeat layering of sheets brushed with butter for another 10 layers on top. Be sure to brush the very top completely with butter (melt a bit more if you ran out).
Bake for about 20 minutes until nicely browned and bubbling inside. It’s ready to be served, sliced like lasagna along with a simple green salad and creamy buttermilk dressing.