Swiss Chard & Ricotta Triangles – A Crisp, Savory Hand Pie
These Swiss chard and ricotta triangles are everything you want in a snack or light meal: crisp, flaky pastry wrapped around a creamy, garlicky filling with tender greens and a hint of lemon. They’re simple enough for a weeknight but feel special enough to serve guests. Eat them warm from the oven, pack them for lunch, or set out a platter at a gathering.
The combination of silky ricotta, sautéed chard, and golden pastry is familiar yet fresh. If you like spanakopita, you’ll love this easy twist.
Ingredients
Method
- Prep the chard. Rinse the bunch well. Strip leaves from stems. Finely chop the stems and roughly chop the leaves. This helps them cook evenly and avoids stringy bits in the filling.
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add the onion and chard stems with a pinch of salt. Cook, stirring, until softened, about 5–7 minutes. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Wilt the greens. Add chard leaves and a splash of water. Cook, stirring, until leaves are wilted and tender and most moisture evaporates, 3–5 minutes. Season with salt and pepper. Transfer to a bowl to cool slightly.
- Drain any excess moisture. If the mixture looks wet, press it gently in a sieve or squeeze with a clean towel. Dry filling keeps your triangles crisp.
- Mix the filling. Stir in ricotta, Parmesan, lemon zest, and half the beaten egg (reserve the rest for egg wash). Taste and adjust with salt, pepper, and lemon juice if you like a brighter flavor.
- Preheat the oven. Set to 375°F (190°C). Line a baking sheet with parchment.
- Prepare the phyllo. Keep the stack covered with a slightly damp towel to prevent drying. Lay out one sheet, brush lightly with melted butter. Top with a second sheet and brush again. Slice into 3 even strips lengthwise.
- Fill and fold. Place about 1 heaping tablespoon of filling at the bottom of each strip. Fold the corner up over the filling to make a triangle, then continue folding like a flag to keep the triangular shape sealed. Repeat with remaining strips and phyllo.
- Brush and top. Arrange triangles on the baking sheet. Brush tops with the remaining beaten egg. Sprinkle with sesame or nigella seeds if using.
- Bake. Bake 18–24 minutes, until deeply golden and crisp. Don’t pull them early; good color equals flavor and crunch.
- Rest briefly. Let sit 5 minutes before serving. The filling sets and the layers stay flaky.
Why This Recipe Works
Swiss chard is sturdy, flavorful, and cooks down beautifully, making it ideal for a cheesy filling. Ricotta brings creaminess without being heavy, while a little Parmesan adds depth and saltiness.
Lemon zest brightens the mix, and a pinch of chili flake gives it a gentle lift. Using store-bought phyllo or puff pastry keeps the process quick and reliable. The result is a crisp exterior and a moist, well-seasoned filling that stays put.
Ingredients
- 1 large bunch Swiss chard (about 12–14 oz), stems and leaves separated
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 cup whole-milk ricotta, well drained
- 1/3 cup grated Parmesan or Pecorino Romano
- 1 large egg, beaten (divided: some for filling, some for egg wash)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (optional, to taste)
- 10–12 sheets phyllo dough (or 1 sheet of puff pastry, thawed; see Variations)
- 4 tablespoons unsalted butter, melted (or use olive oil for brushing)
- Sesame seeds or nigella seeds for topping (optional)
Step-by-Step Instructions
- Prep the chard. Rinse the bunch well.
Strip leaves from stems. Finely chop the stems and roughly chop the leaves. This helps them cook evenly and avoids stringy bits in the filling.
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat.
Add the onion and chard stems with a pinch of salt. Cook, stirring, until softened, about 5–7 minutes. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Wilt the greens. Add chard leaves and a splash of water.
Cook, stirring, until leaves are wilted and tender and most moisture evaporates, 3–5 minutes. Season with salt and pepper. Transfer to a bowl to cool slightly.
- Drain any excess moisture. If the mixture looks wet, press it gently in a sieve or squeeze with a clean towel. Dry filling keeps your triangles crisp.
- Mix the filling. Stir in ricotta, Parmesan, lemon zest, and half the beaten egg (reserve the rest for egg wash).
Taste and adjust with salt, pepper, and lemon juice if you like a brighter flavor.
- Preheat the oven. Set to 375°F (190°C). Line a baking sheet with parchment.
- Prepare the phyllo. Keep the stack covered with a slightly damp towel to prevent drying. Lay out one sheet, brush lightly with melted butter.
Top with a second sheet and brush again. Slice into 3 even strips lengthwise.
- Fill and fold. Place about 1 heaping tablespoon of filling at the bottom of each strip. Fold the corner up over the filling to make a triangle, then continue folding like a flag to keep the triangular shape sealed.
Repeat with remaining strips and phyllo.
- Brush and top. Arrange triangles on the baking sheet. Brush tops with the remaining beaten egg. Sprinkle with sesame or nigella seeds if using.
- Bake. Bake 18–24 minutes, until deeply golden and crisp. Don’t pull them early; good color equals flavor and crunch.
- Rest briefly. Let sit 5 minutes before serving.
The filling sets and the layers stay flaky.
Keeping It Fresh
Cool the triangles fully before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes to revive the crispness.
For longer storage, freeze unbaked triangles on a tray until firm, then transfer to a bag. Bake from frozen at 375°F (190°C) for 22–28 minutes, brushing with egg wash just before baking.
Why This is Good for You
- Leafy greens boost: Swiss chard is rich in vitamins A, C, and K, plus minerals like magnesium and potassium.
- Protein and calcium: Ricotta and Parmesan provide protein for satiety and calcium for bone health.
- Balanced fats: Brushing with olive oil or moderate butter keeps the pastry flaky while adding flavor without going overboard.
- Portion control built in: Hand-held triangles make it easy to enjoy a satisfying serving without excess.
Pitfalls to Watch Out For
- Watery filling: Not draining the chard well can make the pastry soggy. Cook off moisture and squeeze if needed.
- Dry phyllo: Phyllo dries quickly.
Keep it covered and work efficiently to prevent cracking.
- Underseasoning: Taste the filling before folding. Ricotta is mild and needs salt, pepper, and lemon to sing.
- Pale pastry: Pulling them too soon results in limp layers. Bake until you see deep golden edges.
Variations You Can Try
- Puff pastry swap: Use thawed puff pastry instead of phyllo.
Cut into squares, add filling, fold into triangles, crimp edges, and bake at 400°F (200°C) for 18–22 minutes.
- Spinach blend: Replace half the chard with chopped spinach. If using frozen spinach, thaw and squeeze very dry.
- Herb uplift: Add chopped dill, parsley, or mint for a fresh finish. A teaspoon of dried oregano works too.
- Cheese twist: Swap half the ricotta for feta for a tangier, saltier bite.
- Heat lovers: Increase red pepper flakes or add a spoon of Calabrian chili paste to the filling.
- Gluten-free path: Use gluten-free puff pastry if available.
Handle gently; it’s more delicate.
- Seeds and finish: Try everything bagel seasoning, poppy seeds, or a sprinkle of flaky salt on top.
FAQ
Can I make the filling ahead?
Yes. Mix the filling up to 2 days in advance and store it covered in the fridge. Give it a stir before using and check seasoning.
Do I need to remove the chard stems?
Keep them, but chop finely and sauté until tender.
They add texture and a slightly sweet, earthy flavor.
What if I can’t find phyllo?
Puff pastry works well. Bake at a slightly higher temperature (around 400°F/200°C) to get proper lift and color.
How do I prevent the triangles from bursting?
Don’t overfill, and fold tightly with neat edges. Make sure the filling isn’t wet.
A firm, cohesive filling stays put.
Can I serve these at room temperature?
Yes, but they’re best warm. If serving later, reheat briefly in the oven to restore the flaky layers.
What can I serve with them?
Try a simple side salad with lemony vinaigrette, a bowl of tomato soup, or a tangy yogurt dip with garlic and herbs.
Is there a dairy-free option?
Use a thick dairy-free ricotta alternative or well-drained silken tofu blended with lemon, garlic, and nutritional yeast. Brush with olive oil instead of butter.
Can I air-fry these?
Yes.
Air-fry at 350°F (175°C) for 10–14 minutes, flipping once if needed. Don’t overcrowd the basket.
Final Thoughts
Swiss Chard & Ricotta Triangles hit that sweet spot between comfort and freshness. They’re simple to assemble, endlessly adaptable, and reliably crowd-pleasing.
Keep a batch in the freezer, and you’re never far from a crisp, savory bite. Whether it’s a quick lunch, an appetizer, or a light dinner, this recipe earns a permanent spot in your rotation.
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