Best Greek Swiss Chard Pie Recipes

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CHARD-WRAPPED GREEK YOGURT PIES



Chard-Wrapped Greek Yogurt Pies image

These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 large chard leaves, washed
2 cups plain full-fat Greek-style yogurt
Salt and black pepper
2 cloves garlic, grated
1/4 cup chopped scallions
1 tablespoon chopped mint
2 teaspoons chopped dill, plus more for garnish
Extra-virgin olive oil
1 teaspoon lemon zest
1/4 cup cornmeal or rice flour
A handful of lightly toasted pine nuts
Greek olives, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
  • Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
  • Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
  • Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 411 milligrams, Sugar 4 grams

SWISS CHARD SLAB PIE



Swiss Chard Slab Pie image

This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of day. Note: Wash leaves and stems thoroughly to avoid any traces of grit in the finished pie.

Provided by Tejal Rao

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17

3 cups/360 grams all-purpose flour, more for dusting work surface
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 cups/283 grams cold unsalted butter (2 1/2 sticks), cubed
2/3 cup ice water
1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, thinly sliced
Kosher salt, to taste
1 tablespoon ground coriander
1 tablespoon ground ginger
Pinch red pepper flakes
3 pounds/1.4 kilograms red Swiss chard, stems separated and cut into 1/4-inch pieces, leaves roughly chopped
1/2 cup/118 milliliters dry white wine
3/4 cup/168 grams sour cream
Black pepper, to taste
1 egg, beaten with 1 tablespoon water

Steps:

  • Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
  • Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
  • Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
  • Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 17 grams, Carbohydrate 36 grams, Fat 38 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 3 grams, TransFat 1 gram

SWISS CHARD AND RICOTTA SLAB PIE



Swiss Chard and Ricotta Slab Pie image

Both the dough and filling can be made ahead of time for this dish packed full of greens. It's great served at room temperature with a summer tomato salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

2 3/4 cups all-purpose flour, plus additional for rolling
2 teaspoons sugar
Kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch dice, plus more for buttering the baking dish
2 teaspoons white vinegar
1/4 cup ice water, plus more if needed
4 tablespoons extra-virgin olive oil
2 medium yellow onions, diced
2 bunches Swiss chard (1 3/4 pounds), leaves and stems separated, both cut 1/2-inch thick
2 bunches Swiss chard (1 3/4 pounds), leaves and stems separated, both cut 1/2-inch thick
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 1/2 cups ricotta
1/2 cup plus 2 tablespoons grated Parmesan
2 large eggs
1/4 cup breadcrumbs
1 tablespoon sesame seeds (optional)

Steps:

  • For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
  • Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
  • For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander.
  • Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely.
  • Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
  • To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl.
  • Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner.
  • Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top.
  • Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using.
  • Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving.

SWISS CHARD PIE



Swiss Chard Pie image

While I found several similar recipes on Food none matched this one. I love the sound of it and had to post this for ZWT 7. Note the Advance Prep info at the bottom of the directions. Times given are a complete guess.

Provided by Annacia

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs swiss chard, stemmed and washed thoroughly
salt
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves (minced or pressed)
1/4 cup chopped fresh herb, preferably a combination of dill and parsley
3 large eggs, beaten
4 ounces gruyere cheese, shredded
fresh ground pepper
12 sheets phyllo pastry (plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, )

Steps:

  • Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
  • Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan or a ceramic dish. Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  • Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Stir in the cheese. Stir in the greens, and season to taste with salt and pepper.
  • Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes.
  • Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
  • ADVANCE PREPERATION:
  • The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300º to 325ºF) for 10 to 20 minutes.

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