Swiss Chard & Mushroom Pie Recipe: Savory Vegetarian Tart

Crispy filo pastry filled with silverbeet and mushrooms makes this vegetarian pie a homey, satisfying dish. Clear, step-by-step instructions mean you’ll get reliable results every time.

The first time this pie came out of the oven, a group of teenagers walking past the neighbour’s house stopped to comment, “Ohhh, can you smell that? That smells good!” There’s something especially satisfying about knowing the aroma of your cooking is drawing people in.

Even more rewarding is watching my children tuck into this dish. Kids can be picky—especially toddlers—but this pie has consistently been one they’ll eat without fuss. Years later my now-teenage children still ask for it, which is always a pleasant surprise.

Silverbeet (Swiss chard) is one of the easiest vegetables to grow in my garden, so this recipe is a great way to use the harvest and keep costs low. When bought at a farmers market in season it’s also very affordable.

Silverbeet Pie Ingredients

This is a simple twist on spanakopita: adding sliced mushrooms brings extra flavour and a meaty texture, but you can omit them if you prefer. Toasted pine nuts are a nice occasional addition if you want a little crunch.

How to Make This Silverbeet and Mushroom Pie

Step 1: Wash the silverbeet and cook it in a large pan while still wet over low heat until just wilted. Let it cool slightly, then squeeze out excess moisture and finely chop. It will shrink considerably as it wilts.

Step 2: Sauté sliced mushrooms, chopped spring onions and crushed garlic in a little olive oil over medium heat until soft. Combine this mixture with the chopped silverbeet, crumbled feta, grated parmesan, lightly beaten eggs and a pinch of nutmeg. Season to taste with salt and pepper.

Step 3: Grease a baking dish. Lay a sheet of filo into the dish allowing the edges to hang over. Lightly brush with olive oil and continue layering filo, oiling between sheets, until you have about seven layers forming the base.

Step 4: Spread the cooled filling evenly over the filo base.

Step 5: Finish with remaining filo sheets on top, brushing oil between each layer. If your sheets are larger than your dish, you can fold them in half and brush between folds to build height and flakiness.

Step 6: Fold the overhanging edges in to seal the pie. Brush the top with beaten egg, milk or olive oil and sprinkle with poppy or sesame seeds if desired.

Step 7: Bake in a moderately hot oven (about 180°C) for 30–40 minutes, until the pastry is golden and crisp. Let the pie rest for a few minutes before slicing.

Storage and Freezing

Store leftovers in an airtight container or covered with foil in the fridge for up to three days. Reheat in the oven or microwave until piping hot.

This pie freezes well. I often bake one, eat half and freeze the rest. To freeze, wrap the cooled pie tightly in foil and place it in the freezer. Reheat from frozen in a preheated oven at 180°C until heated through—this helps keep the pastry crisp.

Serving Suggestions

Serve warm with a crisp green salad and crusty bread for a complete meal. It works well as a main course for vegetarians or as a side for a larger spread.

Yield: 4-6 serves

Silverbeet and Mushroom Pie

Silverbeet and mushroom pie is an economical, flavourful way to enjoy leafy greens wrapped in crisp filo.

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Ingredients

• 1 kg spinach or silverbeet (about a couple of bunches)
• a handful or two of mushrooms, sliced (optional)
• 6 spring onions, chopped
• 2 cloves garlic, crushed
• 125 g feta cheese, crumbled
• 1/2 cup Parmesan cheese, grated
• 5 eggs, lightly beaten
• 1/2 tsp nutmeg
• 16 sheets filo pastry, thawed
• olive oil for brushing
• egg, milk or extra olive oil for glazing
• poppy seeds or sesame seeds (optional)

Instructions

1. Preheat oven to 210°C/415°F and grease a baking dish.
2. Wash the silverbeet and cook it, still wet, over low heat until just wilted. Cool, then squeeze out excess moisture and finely chop.
3. Sauté mushrooms, spring onions and garlic in a little oil until softened.
4. Combine the chopped silverbeet with the sautéed vegetables, cheeses, beaten eggs and nutmeg. Season to taste.
5. Layer filo sheets in the baking dish, brushing each sheet lightly with oil, until you have about seven base layers with edges hanging over.
6. Spread the filling over the filo base, fold in the edges, then top with remaining filo sheets, oiling between each layer.
7. Brush the top with beaten egg, milk or oil, sprinkle with seeds if using, and bake for 30–40 minutes or until golden and crisp.
8. Serve warm with bread and salad. Serves 4–6.

Nutrition Information:

Yield:

6

Serving Size:

1

Amounts per serving are estimates and can vary based on ingredients used.