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Chard spanakopita in a large dish with the first slice cut out

Chard spanakopita

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

Make a twist on the classic Greek dish to showcase British chard along with dill, spring onion and feta. Serve for lunch or dinner with a light salad, or pack for a summer picnic

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal248
fat13g
saturates5g
carbs22g
sugars2g
fibre2g
protein10g
salt1.4g
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Ingredients

  • 600g swiss chard, leaves and stalks separated (use a mixture of colours, if you like)
  • 4 tbsp olive oil
  • 8 spring onions, sliced
  • 200g feta
  • small bunch of dill, roughly chopped
  • 1⁄2 small bunch of mint, leaves picked and chopped
  • 1 lemon, zested
  • 1⁄2-1 tsp ground nutmeg
  • 2 eggs
  • 270g pack filo pastry

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Shred the chard leaves, then tip into a large pan over a medium heat with 2 tbsp water. Cook for a few minutes until just wilted. Remove from the heat, drain and leave to cool slightly. When cool enough to handle, squeeze out the excess water using your hands or in kitchen paper. Transfer the chard leaves to a large bowl.

  • STEP 2

    Roughly chop the chard stalks. Heat 1 tbsp of the olive oil in the pan and fry the stalks over a medium heat with the spring onions for 8 mins until softened. Tip into the bowl with the chard leaves.

  • STEP 3

    Crumble the feta into the bowl and season, then mix in the dill, mint, lemon zest, nutmeg and eggs.

  • STEP 4

    Unwrap the filo pastry (you’ll have about seven sheets) and lay one of the sheets into the base of a medium roasting tin (our was 30 x 25cm). Brush with a little of the remaining olive oil and place another sheet on top. Repeat until you’ve used four sheets (or about half the filo) and half the remaining olive oil. Spoon the chard filling over the filo and gently spread out to cover. Lay another sheet of filo on top, brush with more oil and repeat until you’ve used all the remaining filo pastry and almost all of the olive oil. Trim the pastry, if needed, or tuck it under to form a pie. Will keep frozen for up to two months. Defrost completely before cooking. Brush with the last of the olive oil and bake for 35-40 mins until golden. Leave to cool slightly and serve warm.

Recipe tip

If you’re using a large tin, add up to an extra 200g chard so the filling isn’t too thin.

Recipe from Good Food magazine, June 2022

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