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Phyllo Torte Stuffed with Chicken, Ricotta and Swiss Chard

Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Servings: 10 -12
Author: Emily Clifton, Nerds with Knives (Adapted from the New York Times)

Ingredients

  • 1 tablespoon olive oil
  • 3 medium shallots diced small (200g)
  • 3 large cloves garlic minced (about 1 1/2 tablespoons)
  • 3/4 lb. 400g Swiss chard (about 1 medium bunch), tough stems removed, leaves chopped
  • 1 pound 2 3/4 cups fresh, whole-milk ricotta
  • 1 1/2 cups 150g crumbled feta (preferably French or Greek)
  • 1 1/2 cups 200g cooked shredded chicken (or diced ham), optional
  • 1 cup 100g cubed mozzarella
  • 3 large eggs
  • 3 scallions finely sliced
  • 1/4 cup 20g chopped fresh dill (not packed)
  • 1 teaspoon ground black pepper
  • 1 1/2 sticks 3/4 cup, 170g unsalted butter, melted
  • 1 pound box phyllo dough thawed overnight in refrigerator * see note above about sizes

Instructions

  • Heat oven to 375ºF. Add oil to a large skillet set on medium heat. When oil is shimmering, add the shallots, garlic and a pinch of kosher salt. Cook until just wilted, 2 to 3 minutes. Add chard and cook until wilted, 4 to 5 minutes. Turn off heat and set aside to cool.
  • In a large bowl, combine ricotta, feta, shredded chicken, mozzarella, eggs, scallions, dill and pepper. Stir in the cooled chard mixture.
  • Brush a 12-cup Bundt pan very liberally with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke through the dough to fit it over the center tube, and push phyllo into the bottom of the pan to line it. Drizzle about 1 tablespoon of butter over the phyllo. Do this with another 2 sheets placed perpendicular to the first one. Drizzle a little more butter after every few layers. Continue adding phyllo sheets in this crisscross manner, leaving any leftover butter for the top, until all sheets are used. Edges of phyllo should hang over edges of pan.
  • Add ricotta filling into pan. Fold edges of phyllo over filling. Using a long, sharp knife, poke about 2 dozen holes in dough that reach all the way to bottom of pan. Slowly pour the remaining melted butter all over torte; some butter will seep through holes and some will remain on top of dough.
  • Place pan on a baking sheet and bake for 60-70 minutes, until torte is puffy and golden brown. Allow torte to cool in bundt pan for 1 to 2 hours before inverting onto a platter and slicing. Serve warm or room temperature.
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