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Filo Pie with Swiss Chard, Ricotta Cheese, and TomatoesFilo Pie with Swiss Chard, Ricotta Cheese, and Tomatoes

 Stuck for an idea for how to use Chard, well why not try this dish?

Cooking TimePrep Time: 15 mins
Cook Time: 20-30 mins

Recipe (PDF)

DifficultySkill level: Moderate ServingsServings: 4


  • 500g Ricotta Cheese

  • 450g Swiss Chard, stems chopped

  • 200g Sundried Tomatoes

  • 200g Mixed Cherry & Baby Plum Tomatoes

  • 1 egg

  • 12 sheets filo pastry

  • 50g butter, melted


  1. Preheat the oven to 180°C (350°F/Gas 4).

  2. In a bowl, mix together the ricotta, Swiss chard, sun-dried and fresh tomatoes, and egg.

  3. Season well with salt and black pepper.

  4. Lay 2 sheets of filo pastry, one on top of the other, in the cake tin, letting them hang over the edge on two sides.

  5. Next, lay 2 more sheets of filo at right angles to the first layer.

  6. Continue in this way until you have 8 sheets for the base of the pie.

  7. Spoon the ricotta mixture into the pie. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets of filo pastry, tucking them in neatly.

  8. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp.

  9. Serve hot with a crisp green salad and some boiled salad potatoes.

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