Spanakopita - Greek chard dish

Chard can be a bit tricky to work with, since it's not something we often find at the local supermarkets. That's why you should try using your chard in this simple recipe, which originally is made with spinach. The trick lies in placing the dough so that all of the fillings and moisture is kept inside, so none of the flavour and aromas escape!


A pan filled with Spanakopita, next to a plate with a single slice


  • 2 tbsp olive oil 

  • 2 sliced spring onions

  • 2 chopped shallots 

  • 2 chopped garlic cloves 

  • 500 g chard (stripped so the leaves and stems are separated). 

  • 200 g feta 

  • Zest from 1 lemon 

  • 2 big handfuls of herbs (I had parsley, cilantro and dill, but use what you have)

  • 2 eggs 

  • Salt and pepper

  • 6 sheets phyllo/filo dough

How to make it

  1. Preheat an oven at 200 c.

  2. In a a pot sauté garlic, spring onions and shallots in olive oil. The onions should not darken or get crispy, but stay soft and sweet. Then add chopped chard stems, and let them cook for a minute or two. Afterwards add chopped chard leaves. Cook them until they turn slightly soft.

  3. Let the chard mix cool and add the chopped herbs. Pour the mix into a sieve or colander, and press all the water out of the mix. Add it back to a bowl or the pot, and add crumbled feta, salt, pepper and lemon zest to taste.

  4. Whisk the eggs so they get a bit airy and add them to the mix as well.

  5. Brush the phyllo sheets with a bit of olive oil and place them in an ovenproof dish. Repeat this till you have used 4 sheets total. Try to layer the sheets so that most of the dish is covered, letting a bit of the dough cover the sides, so you can easily fold it over the chard mix later.

  6. Add the chard mix to the ovenproof dish, and fold the phyllo sheets over the mix, you want to try and close in the mix as best as you can. Lastly add the two remaining sheets (which are also brushed with olive oil). Use them as a “lid”.

  7. Add the dish to a preheated oven (200 c) for about 35-40 minutes.

  8. Make a cute and light salad on the side, and enjoy!

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Helene Forchhammer (EatRealBeReal)

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