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If you’re looking for an easy Swiss chard recipe, this chard, spinach and feta pie is one of my favourite ways to use fresh garden greens. Made with Swiss chard, spinach, creamy feta and crisp filo pastry, it’s a simple vegetarian meal that’s perfect for lunch, dinner or sharing with family and friends.

I make this pie throughout the summer whenever the chard in my vegetable garden is ready to harvest. It’s a delicious way to cook seasonally, making the most of fresh ingredients while creating a comforting meal that’s both light and full of flavour. Whether you’re growing Swiss chard at home or have picked some up from the market, this easy chard and feta pie is a wonderful recipe to have on hand. If you’re looking for more seasonal recipes, try this homemade Focaccia and pile it with ripe tomatoes, fresh basil and creamy mozzarella or this try this delicious Asparagus & Goats Cheese Tart .

What You’ll Need for Chard Spinach & Feta Pie

Filo pastry

For a crisp, golden finish.

swiss chard

A great way to use seasonal greens.

feta cheese

Adds a creamy tang.

Spincah

Young leaf spinach works well here.

Questions

Can I make this chard, spinach and feta pie ahead of time?
Yes! You can assemble the pie a few hours in advance and keep it covered in the fridge until you’re ready to bake. Alternatively, bake it ahead of time and gently reheat it in the oven before serving.
What can I serve with chard, spinach and feta pie?
This pie is delicious served warm or at room temperature with a crisp green salad, roasted vegetables, new potatoes, or a bowl of homemade soup. It also makes a lovely addition to a summer picnic or buffet..
Can I use frozen spinach instead of fresh?
Absolutely. Simply thaw the spinach completely and squeeze out as much excess water as possible before adding it to the filling. This helps keep the pie crisp and prevents a soggy texture.
Can I freeze this pie?
Yes. Once baked and completely cooled, wrap the pie well and freeze for up to three months. Defrost overnight in the fridge and reheat in the oven until piping hot and the pastry is crisp again.

Instructions for Chard Spinach & Feta pie:

Preheat your oven to 180°C fan (200°C conventional / 400°F).
Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
Add the Swiss chard stalks and cook for a few minutes before adding the remainder of the chard and cook until wilted. Stir in the spinach and continue cooking until all of the greens have softened. Remove from the heat and allow the mixture to cool slightly.
Once cooled, gently squeeze out any excess moisture from the greens. This helps keep the pie crisp rather than soggy.
Transfer the greens to a large bowl. Add the crumbled feta, eggs, mint (if using), and season with black pepper. Mix well. Taste before adding salt, as the feta is naturally quite salty.
Lightly grease a baking dish. Lay one sheet of filo pastry into the dish and brush lightly with melted butter. Repeat with half of the filo sheets, brushing each layer as you go.
Spoon the filling evenly over the pastry.
Layer the remaining filo sheets over the top, brushing each one with melted butter. Tuck the edges into the dish and lightly score the top into portions using a sharp knife.
Bake for 35–45 minutes, or until the pastry is crisp and deeply golden.
Allow the pie to rest for 10–15 minutes before serving. Enjoy warm or at room temperature with a fresh salad, roasted vegetables, or simply on its own.