Spanish Phyllo Pie Recipe

Name: Spanish Phyllo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box phyllo dough; 3 lbs (1.4 kg). Swiss chard, fresh, destemmed, and chopped coarsely; 1 tbsp (15 ml) minced garlic; 1/3 cup (80 ml) toasted almonds, chopped, or toasted pinenuts; 1/2 cup (125 ml) raisins or currants, soaked in hot water for 20 minutes, then chopped; 3 oz (84 grm). goat cheese, crumbled; 1/2 lb (.2 kg). clarified butter; salt and pepper; olive oil; 1 shallot, minced

Servings: persons

1
Put a few tbsp of olive oil in a large skillet.
2
Cook shallot and garlic over low heat until soft.
3
Add Swiss chard and saute briefly to get some of the moisture out.
4
Take pan off the heat and add nuts, goatcheese and dried fruit.
5
Salt and pepper to taste.
6
Chill filling in the refrigerator for 1/2 hour.
7
Heat oven to 350 degrees (175 C.).
8
Layer 4 leaves of phyllo in square casserole (standard lasagne size); brush with melted butter.
9
Add a thin layer of filling.
10
Repeat until the filling is gone.
11
When done layering, bake on middle rack 20 to 25 minutes.
12
Keep your eye on it after 18 minutes - everyone's oven is different.
13
Devour!

567

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 1 box phyllo dough, 3 lbs (1.4 kg). Swiss chard, fresh, destemmed, and chopped coarsely, 1 tbsp (15 ml) minced garlic, 1/3 cup (80 ml) toasted almonds, chopped, or toasted pinenuts, and more.

Yes, Spanish Phyllo Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spanish Phyllo Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions