Phyllo Dough Pie with Swiss Chard and Cauliflower

Servings: 8
Prep time: 30
Cooking time: 50
  • - 250g phyllo dough
  • -600g swiss chard
  • -160g feta cheese
  • -150g cottage cheese
  • -5 quail eggs
  • -1 egg
  • -grated lemon peel
  • -6 tablespoons extra virgin olive oil
  • -4 tablespoon berry vinegar
  • -salt and pepper
  • -nutmeg
  1. Thinly slice the cauliflower’s florets with a mandoline. Sprinkle some salt on and refrigerate them for about one hour.
  2. Boil the chard in a few drops of water for 5 minutes, then rinse it and remove the excess water.
  3. Grate the feta cheese and combine it with the cottage cheese, the egg, the lemon peel, some salt, pepper and nutmeg; add the swiss chard.
  4. Place the phyllo dough’s layers in an oiled round 26-28cm baking tray, keeping the excess dough. Keep 2 layers of the dough.
  5. Cover the dough with the batter and, with your fingers, make 5 holes, then fill them with the quail eggs. Cover with the layers of phyllo dough you left before and fold the outer edges to close the pie. Brush the top with some oil and bake for 45 minutes at 180°C.
  6. Rinse the cauliflower slices and squeeze them between 2 sheets of paper towel. Season them with 2-3 tablespoons of oil, vinegar, salt and pepper
  7. Serve them with the pie.