2026-05-13 Chard and Ricotta Pie Recipe • 5★ • 2 hrs |

* [ ] •recipes #discover: Chard and Ricotta Pie Recipe | David Tanis

Recalling a spanakopita, this chard-filled recipe has a substantial savory green filling. Delicious served warm or at room temperature, it travels well, making it ideal picnic fare.

Ingredients

• 2 or 3 large bunches chard, stems removed
• 3 tablespoons extra-virgin olive oil
• 1 large leek, split lengthwise and cut into half-moons
• Salt and pepper
• ¼ teaspoon ground cayenne
• 8 scallions, white and green parts, chopped
• Zest and juice of 1 lemon
• ½ teaspoon grated nutmeg, more to taste
• 8 ounces feta
• 12 ounces ricotta, drained
• ½ cup chopped fresh dill
• 4 large eggs, lightly beaten
• ½ cup melted unsalted butter, for brushing the phyllo
• ¼ cup olive oil, for brushing the phyllo
• 10 phyllo sheets, thawed
• 3 tablespoons sesame seeds

Instructions

• Bring a pot of well-salted water to a boil. Cut chard leaves into ½-inch ribbons and wash well, then drain. Once the water is boiling, blanch chard in batches until wilted, 1 minute. Drain in a colander and let cool while you proceed with the recipe. Once cool, use your hands to squeeze a handful at a time and remove as much water as possible.
• Heat olive oil in a large, wide skillet over medium-high. Add chopped leek, season with salt and pepper, and cook, stirring, until softened without browning, about 5 minutes. Turn off heat. Transfer cooked leek to a large mixing bowl.
• Add drained chard to the bowl. Taste and season with salt and pepper if necessary. Add cayenne, scallions, lemon zest and juice, and nutmeg. Toss with hands or wooden spoons to distribute seasoning.
• Break feta into chunks and add to the bowl, along with ricotta and dill. Gently toss and taste mixture, adjusting seasoning if necessary, then add beaten eggs and mix well. Set aside.
• Build the pie: Heat oven to 400 degrees. Combine the melted butter and olive oil, and use it to grease the bottom of a 12-inch skillet or baking dish (or use a 9-by-13-inch pan). Layer in 6 phyllo sheets, lightly buttering or drizzling each sheet and letting excess phyllo flop over the edge of the pan. (If using a circular pan, rotate each sheet slightly as you go.)
• Fill with chard mixture and smooth to edges of pan with a spatula. Top with 4 more sheets of phyllo, buttering each sheet, letting excess flop over the edge of the pan.
• Fold any excess phyllo back over the top and toward the center. Press and butter the top a bit more. Sprinkle with sesame seeds. (If desired, refrigerate unbaked pie at this point and bake later.)
• Bake for 15 minutes, then lower the heat to 375 and bake for 30 to 45 minutes more, until well browned and crisp. Let cool for 10 to 15 minutes before cutting into wedges. Or, alternatively, let cool completely and serve at room temperature.

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