Back to Swiss Chard Pie All Reviews for Swiss Chard Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Swiss Chard Pie Recipe Summary Servings: 8
Ingredients For the olive oil dough: 2 1/2 cups all-purpose flour 1/3 cup extra-virgin olive oil 1/2 cup cold water 3/4 teaspoon coarse salt For the Swiss chard filling: 2 tablespoons extra-virgin olive oil 1 medium red onion, cut into small dice 4 garlic cloves, minced 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn 3/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1/2 cup grated Parmesan 3 tablespoons all-purpose flour Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice 1 large egg yolk
Gallery Swiss Chard Pie
Recipe Summary Servings: 8
Gallery
Swiss Chard Pie
Swiss Chard Pie
Swiss Chard Pie
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
2 1/2 cups all-purpose flour 1/3 cup extra-virgin olive oil 1/2 cup cold water 3/4 teaspoon coarse salt
2 tablespoons extra-virgin olive oil 1 medium red onion, cut into small dice 4 garlic cloves, minced 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn 3/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1/2 cup grated Parmesan 3 tablespoons all-purpose flour Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice 1 large egg yolk
Directions
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
- Step 1 In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes. Step 2 Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper. Step 3 Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie. Step 4 To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
Reviews (3)
Add Rating & Review 107 Ratings 5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
Reviews (3)
Add Rating & Review 107 Ratings 5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
Add Rating & Review
107 Ratings 5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
107 Ratings 5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
107 Ratings 5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
5 star values: 25 4 star values: 46 3 star values: 26 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 03/23/2017 one of our favorite recipes! Martha Stewart Member Rating: Unrated 10/09/2012 Made this last night as I had lots of Swiss Chard to use up. It was very good. However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely. Martha Stewart Member Rating: Unrated 07/09/2012 I like the pie, i might reduce amount of pepper flakes otherwise i think its very good. I did not use the lemon peel, i didn't have it on-hand. You have to like veggies for this one for sure. I think the olive oil dough was nice and flaky and crunchy. The recipe was easy to make since i had everything in the pantry already. If I made this again I might experiment with the cheese, monterey or cottage cheese maybe since i find parmesan (smell/taste) pretty strong. Side-dish better than main meal.Martha Stewart Member
Rating: Unrated 03/23/2017
one of our favorite recipes!
Rating: Unrated
Rating: Unrated 10/09/2012
Made this last night as I had lots of Swiss Chard to use up. It was very good. However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn’t have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
Rating: Unrated 07/09/2012
I like the pie, i might reduce amount of pepper flakes otherwise i think its very good. I did not use the lemon peel, i didn’t have it on-hand. You have to like veggies for this one for sure. I think the olive oil dough was nice and flaky and crunchy. The recipe was easy to make since i had everything in the pantry already. If I made this again I might experiment with the cheese, monterey or cottage cheese maybe since i find parmesan (smell/taste) pretty strong. Side-dish better than main meal.
All Reviews for Swiss Chard Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Swiss Chard Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
