GOAT CHEESE, CHARD AND HERB PIE IN A PHYLLO CRUST
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.
- Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.
- Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.
- Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
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Slimevan Thug
[email protected]Overall, I was disappointed with this pie. I won't be making it again.
Ahmad Attaullah
[email protected]The phyllo crust was too dry and flaky for my liking.
Sahajan Ali
[email protected]This pie was a bit too bland for my taste. I think it needed more seasoning.
Mdkabir Khan
[email protected]I'm not sure if I did something wrong, but my pie didn't turn out as good as I hoped. It was still edible, but it wasn't as flavorful as I expected.
Lindzi
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
Hamad shah
[email protected]I think this pie would also be good with some roasted vegetables added to the filling.
Fahad Shona
[email protected]I added a few extra herbs to the filling, just to give it a little more flavor. It was a great addition.
sudais ahmad
[email protected]I didn't have any phyllo dough on hand, so I used puff pastry instead. It worked just as well and the pie was still delicious.
Rahat Parveen
[email protected]The recipe was easy to follow and the pie turned out perfectly. I'm a beginner cook and this was one of the best things I've ever made.
Jason Bradley
[email protected]I'm definitely going to be making this pie again. It's a new favorite!
Kweboi Abraham
[email protected]This pie is perfect for a light lunch or dinner. It's also great for picnics.
Amir Hosein
[email protected]I'm not a vegetarian, but I thought this pie was just as good as any meat-based pie I've ever had.
Leah Weirick
[email protected]I made this pie for a dinner party and it was a huge hit. Everyone raved about it.
Konke Mlasheni
[email protected]My family loved this pie! Even my picky kids ate it up.
Lis
[email protected]This pie was a bit more work to make than I expected, but it was definitely worth the effort. The end result was a delicious and impressive dish.
saqi khan
[email protected]The phyllo crust was crispy and flaky, and it provided a nice contrast to the soft and creamy filling.
Lindelwa Shongwe
[email protected]I'm not usually a fan of goat cheese, but this pie changed my mind. The cheese was mild and creamy, and it complemented the other ingredients beautifully.
Sabir Ismail
[email protected]This goat cheese chard and herb pie was a delightful culinary experience. The flavors of the goat cheese, chard, and herbs blended perfectly, creating a harmonious and satisfying dish.