Goat Cheese, Chard and Herb Pie ~ ElephantEats.com

I forgot to tell you guys last week, but Nate actually has never seen the house we bought. It all happened so quickly. After our offer got accepted, I asked him to come to the inspection with me figuring he’d want to see it, but when he found out it would take a couple hours, he said “no, thank you.” Can you believe that!? Such a guy thing to do. He kind of doesn’t want to see it til the renovations are all done, but I don’t think I’m going to allow that.

Goat Cheese, Chard and Herb Pie ~ ElephantEats.com

In the meantime, our inspector never tested for lead, and the more I’m reading up on it, the more freaked out I am. Apparently it’s pretty much ok if you just paint over it and there are no areas of chipping paint. But if you’re planning to do renovations, like we are, the lead dust can get into the air and you have to hire a contractor that’s certified in dealing with that. I’m getting slightly paranoid now so I think I’m going to call in someone to test so we can take any necessary precautions.

I read that most homes built before 1960 are pretty much guaranteed to contain heavily leaded paint. This house was built in 1920 something so I’d say there’s a very good chance it has lead paint. Have any of you ever had to deal with this? What did you do?

Oh, and don’t worry, pics of the house will come soon! I’m going to try to do a drive-by this wknd and snap a pic :)

Goat Cheese, Chard and Herb Pie ~ ElephantEats.com

On another note, you know how I said I walk by the Today Show every morning? Well today I was walking by and I saw the tv screens outside showing it live, and you couldTOTALLY see me on the screen! So if you watch the Today Show (Shannon, i’m talking to you!!), watch around 8:10 every morning. I’m usually holding a pink/red bag. You can only see me on days they sit with their backs to the window. Let me know if you see me! (ok ok, i know i’m such a dork)

So I made this recipe a few weeks ago. It was really tasty, almost like a Spanakopita but in a pie. You could easily sub some other green (kale, spinach, etc) for the chard. It comes together pretty quickly because you use premade phyllo dough.

I had seen my mom work with phyllo when I was younger, and I remember she always said you had to work quickly because it dries out. She was SO right. It was a pain to work with but luckily this pie is supposed to have a rustic look so it was fine in the end.

I served this as dinner but honestly, it should really be an appetizer or side dish. It wasn’t filling at all. Nate and I ended up eating it in like 2 sittings.

Goat Cheese, Chard and Herb Pie ~ ElephantEats.com


Goat Cheese, Chard and Herb Pie in a Phyllo Crust

From the NY Times

Print this recipe!

Serves 6-8 as a side-dish

1 generous bunch Swiss chard (about 3/4 pound), stemmed and washed
Salt to taste
8 sheets phyllo (4 ounces)
3 eggs
6 ounces goat cheese (I used 4 oz goat cheese and the rest feta because that’s what i had)
3/4 cup low-fat milk
2 garlic cloves, pureed or put through a press
1/2 cup chopped fresh herbs, such as parsley, dill, chives, tarragon, marjoram (I used dill which was great!)
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon melted unsalted butter

Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.

Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.

Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan’s rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil – both the bottom and the sides and edges that overhang the pan — and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.

Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.

Advance preparation: You can keep this in the refrigerator for a day or two but you will have to rewarm in a 300-degree oven to re-crisp the phyllo.

Nutritional information per serving (6 servings): 268 calories; 17 grams fat; 8 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 118 milligrams cholesterol; 17 grams carbohydrates; 1 gram dietary fiber; 396 milligrams sodium (does not include salt to taste); 13 grams protein


  1. 8:10 every morning…. 5:10 here…. maybe I’ll have to wait til we are back to a 2-hour difference and watch you at 6:10 my time? :)

    Hopefully your house isn’t filled with lead, but even if it is, people have been dealing with it for a long time now so at least there will be a lot of helpful tips (and regulations, if you use a real company) to help you out!

    I CAN’T WAIT TO SEE IT! I think I already told you, but I didn’t see our house until move-in day, and I was actually working that day so I didn’t see it til I got home at like 8 pm and there was pretty much no furniture since we moved from 1 room-size location to AN ENTIRE HOUSE. It was hysterical and we joked for a long time about how “zen” it was and having picnics on the floor in front of the TV because we had no couches or table… yeah…. good times :)

    • hahah, you’re excused from seeing my maybe split-second appearance. I know you’re right about the lead…it still scares me though. I do remember you said your bf didn’t see the house he bought, or did I make that up? Our house is going to totally be the same- we have enough furniture to fill a small one bdrm apt. It’s gonna look silly!

  2. Also I was so distracted by the house and Today Show that I totally forgot to tell you how delicious your pie/tart looks! :)

  3. I wish I had some knowledge to share about the lead paint. Hopefully, you will be pleasantly surprised that it’s not a problem.

    This tart looks really wonderful! I love hearing of uses for phyllo. Puff pastry is delicious but I love phyllo for that crispness and plus, it’s much lighter. This would be so great for a brunch.

    • Thanks, Monica. I hope it’s not as bad as I think it’s going to be. I can’t wait to use the rest of the phyllo! the recipe only used like 1/2 a pkg.

  4. Now I have to watch the Today Show.

  5. Oooh, goat cheese and phyllo are some of my favorite things. This looks amazing.

  6. That is so cool you are on the Today Show! I’ll try to put it on sometime so I can scream when I see you. :) Here’s hoping you don’t have lead paint. I do hear that it is a pain to deal with, but it’s good you are being proactive about checking for it and dealing with it the right way.

    You have me at goat cheese with this tart. It looks so good.

    • Haha, well i wouldn’t say i’m “on” the today show….but this is as close as I’m ever going to get. I hope you see me!!! It’s not every day that the timing is right but if you happen to be watching then keep an eye our for me :)

  7. Oh…what a pain if you have to deal with lead paint. Hope you don’t have any, or find someone to take care of it for you. Now you mentioned the Today’s show (I used to watch it but not anymore), I think I’ll watch it just to see if I can see you walk by. :P That would be fun.

    This Goat Cheese, Chard and Herb Pie in a Phyllo Crust looks scrumptious. I love savory pies and tarts. Can’t wait to try this one out. Thank you so much for sharing. Have a great weekend.

  8. I think of lead paint in old homes the same way I do about the amount of butter and sugar I have coursing through my veins… totally worth it.

  9. Crazy about Nate not having seen the house…I can’t imagine putting that must trust in anyone, but I guess that’s a good sign? I would defintiely have it tested for lead, ESPECIALLY if you want to have kids! Better to know going into it and then decide what to do than to find out later and then kind of be stuck!

    I love the sound of this pie but am not super thrilled by how non-filling it is! Definitely making it as an appetizer!

  10. I love spanakopita so I know I would like this. I also have a goat cheese pie coming up soon – great minds think alike ;)

  11. Congratulations on your new home Amy!! That is *hilarious* that Nate doesn’t want to see the house… I cannot even imagine not being part of selecting a house much less not dashing over there immediately afterwards to see it – too, too, funny. Would he be the same way if you picked out a car for him? (just curious… I couldn’t give a hoot about cars, but maybe that’s more close up and personal for the fellas? ;-)). I would definitely check out the lead situation (you don’t want to mess with that) and asbestos (in home built prior to the 1970s). Your pie looks delish — swiss chard is one of my favorite greens :) – I prefer it considerably to kale. Bet it marries beautifully with the goat cheese.

    • Thank you, Kelly!!! Gosh, I know…I def think there are some men who would love to be in charge of the process, I guess Nate just isn’t one of them. I don’t think he would care if I picked out a car for him either. He would, however, care if I picked out a movie or song for him to listen to (if you can pretend that’s something he’d have to listen to for the same amount of time as you’d own a house/car). Those are really the only things he doesn’t trust me on and has a very distinct opinion about.

      The house does have asbestos in the basement but it can be easily removed. The lead is a little harder :(

  12. This looks like such a comforting meal! I want it for breakfast, lunch, and dinner!

  13. That looks crazy good! Totally drooling right now. Look forward to seeing pics of your new house.

  14. And they say women are hard to figure out :) Beautiful tart…I could easily eat this for any meal of the day!!!

  15. The combination of chard, herbs and goat cheese sounds delicious, not to mention it does look very appetizing.
    I’m looking forward to doing it sometime soon :)

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