Rainbow chard, with its colorful stems, shines in this open-faced version of Greek spanakopita. In addition to rainbow chard, you can also use other varieties—or even a mix of chard, mustard greens, and kale—for a more complex flavor. Meanwhile, I chose salted butter to “paint” the filo dough because it enhances the flavor of the crust for this Chard & Feta Pie.
Furthermore, the walnuts, layered between the sheets of pastry, add texture and a nutty richness. To finish, I added an optional saffron aioli on the side—a quick, nontraditional sauce that acts like a ray of sunshine when dolloped over slices of the pie.
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Chard and Feta Pie
- Yield: Serves 8
Description
This open-faced Greek spanakopita features rainbow chard, buttery filo layers with walnuts for texture, and a bright saffron aioli for a sunny finish.
Ingredients
For the filling:
- ¼ cup olive oil
- 2 large leeks, sliced
- 2 large shallots, minced
- 4 garlic cloves, minced
- 1½ to 1¾ lb rainbow chard, chopped with the stems
- 2 tbsp dry white wine or lemon juice
- ½ tsp kosher salt
- 1 bunch fresh dill, chopped
- 12 oz feta, crumbled
- 2 large eggs, beaten
For the crust:
- 1 stick (8 tbsp) salted butter
- ¼ cup olive oil
- ½ lb frozen filo dough, defrosted in the refrigerator
- ½ cup walnuts, chopped fine
For the saffron aioli:
- Big pinch of saffron threads
- 1 tbsp hot water
- 1 cup mayonnaise
- Several drops of garlic oil
Instructions
- Preheat the oven to 375 degrees.
For the filling:
- Preheat the oven to 375 degrees.
- Warm the oil in a large skillet or saucepan over medium heat. Stir in the leeks and shallots and sauté until soft. Add the garlic and cook another minute.
- Stir in the chard, which will likely fill the pan to overflowing. Combine it with the leek mixture, add the wine and salt, and cover the pan. Cook for 5 minutes, then uncover, stir, and continue cooking until the chard is very tender. The liquid will evaporate, but the mixture should still be moist.
- Remove from the heat and stir in the dill, feta, and eggs.
For the crust:
- Oil a heavy 9-inch skillet or a round deep-dish baking vessel several inches deep.
- Prepare the pie’s filo crust. Work quickly so that the filo doesn’t dry out. First, melt the butter together with the oil in a small pan. Have the walnuts nearby as well as a pastry brush. Have a damp towel ready to place over the filo once it is unwrapped. When prepared to layer the filo dough, open the package and unfold the filo. You will need about half the sheets.
- Lay a sheet into the skillet with its edges overlapping, then quickly brush all over with the melted butter mixture. Scatter a teaspoon or so of walnut pieces over. Repeat with the layers of filo, turning each sheet about a quarter-turn each time, so that the overhanging dough covers the entire rim of the skillet.
- Scoop in the filling and smooth it. Fold some of the interior layers of filo inward, over the filling. Leave some of the outer layers sticking up, like broken shards. Bake for 50 to 55 minutes, or until filo is golden brown.
- Let the pie cool on a baking rack for at least 15 minutes before slicing. It can be served warm or at room temperature. Present it whole to show off its pretty design, before cutting it into wedges. Pass the optional aioli on the side.
For the saffron aioli:
- While the pie cooks, make the aioli, if you wish. Stir together the ingredients, adding garlic oil to taste. Cover and refrigerate if not using soon.
Story by Cheryl Alters Jamison
Styling by Keith Recker
Photography by Tira Howard
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