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Recipe: Greek greens and sweet onion pie

| Recipes | Healthy You

swiss chard and spinach pie

This is packed with vitamins A, E and K – and tastes delicious.

This recipe is reminiscent of spanakopita with spinach and feta, but the addition of Swiss chard ups the nutrition value. Serve with veggie soup or as a healthy brunch option.

Serves 4


  • 2 quarts water
  • 12 cups Swiss chard, torn (about ¾ pound)
  • 8 cups spinach, torn (about ½ pound)
  • Cooking spray
  • 2 cups sweet onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh flat-leaf parsley, chopped
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 10 sheets frozen phyllo dough, thawed


Bring 2 quarts of water to a boil in a large Dutch oven. Add the chard and spinach; cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels and squeeze until barely moist.

Preheat oven to 375.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 1 minute. Add chard mixture, dill and parsley, stirring well to combine. Cook 1 minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs and egg whites, tossing well to combine. Stir in salt and pepper.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim.

Repeat the process with 6 additional phyllo sheets, placing sheets in a crisscross design.

Roll excess phyllo into the dish to create a decorative edge; press lightly to hold.

Cut 4 (2-inch) slits in top of the pie; cover with foil.

Bake at 375 for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden.

Cut pie into 8 wedges.

Nutrition Facts (per serving):

312 calories, 10.5g fat (4.8g saturated fat), 955mg sodium, 40.3g carbohydrates, 16.1g protein, 5.9g fiber

Adapted from:

Reviewed by PeaceHealth dietitians and nutritionists.