Chard Spanakopita Pasta Recipe

Name: Chard Spanakopita Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter, 1 tbsp melted; 1 tbsp olive oil; 4 None shallots, chopped; 1 None onion, chopped; 6 oz chard, stalks removed, leaves chopped roughly; 2 tsp finely chopped dill; 4 oz low-fat cream cheese; 2 sheets filo pastry; 2 oz Parmesan cheese, grated; 14 oz lasagna sheets, broken into rough triangles; 3 oz baby spinach leaves; 5 oz feta cheese

Servings: persons

3 tbsp butter, 1 tbsp melted
1 tbsp olive oil
4 None shallots, chopped
1 None onion, chopped
6 oz chard, stalks removed, leaves chopped roughly
2 tsp finely chopped dill
4 oz low-fat cream cheese
2 sheets filo pastry
2 oz Parmesan cheese, grated
14 oz lasagna sheets, broken into rough triangles
3 oz baby spinach leaves
5 oz feta cheese

1
Preheat oven to 425u00b0C. Line a baking sheet with parchment paper. In a saucepan, heat half the unmelted butter and the olive oil over medium heat. Saute shallots 3-4 mins, until softened but not colored. Remove from pan and set aside in small bowl.
2
For the sauce, heat remaining unmelted butter and oil and cook onion 3-4 mins. Add chard and cook 7 mins, until soft. Remove from heat and stir in dill. Allow to cool slightly. Place chard mixture in a blender with cream cheese and blend to combine. Season with salt and pepper to taste.
3
Meanwhile, place the filo sheets side-by-side on a baking sheet and brush with melted butter. Sprinkle with half the Parmesan. Fold in half and brush with remaining butter. Sprinkle with remaining Parmesan and bake 5-6 mins, until golden and crisp. Remove from oven and set aside.
4
In a large saucepan of salted water, cook pasta according to package directions and drain. Return to pan, add the sauce and baby spinach leaves and toss to combine. Spoon onto serving platter, top with feta and shallots and crumble on some of the crispy filo. Serve remaining crispy filo on the side.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp butter, 1 tbsp melted, 1 tbsp olive oil, 4 None shallots, chopped, 1 None onion, chopped, and more.

Yes, Chard Spanakopita Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chard Spanakopita Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions