Swiss Chard PieSubmitted by: JWOURMS
IntroductionA cooking.com French classic recipie with a few changes. While the crust is delicious, I can never manage to handle it so have taken to just pressing it into the pie form for the base and crumbling it on the top. A cooking.com French classic recipie with a few changes. While the crust is delicious, I can never manage to handle it so have taken to just pressing it into the pie form for the base and crumbling it on the top.
1 3/4 cups all-purpose flour
1/3 cup extra virgin olive oil
4 pinches salt
7 oz swiss chard
1 small onion
1 small leek, white part only
1/2 oz fresh dill
1/2 oz fresh oregano
1/2 oz fresh parsley
1/3 cup fresh ricotta cheese
1/2 cup freshly grated parmesan cheese
salt and freshly ground pepper
1 tablespoon extra virgin olive oil
FOR FILLING: Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Combine the Swiss chard, spinach, onion, leek and herbs in the bowl of a food processor. Run it for 30 seconds - the herbs should not be too finely chopped. Add the ricotta, eggs, parmesan and salt and pepper and process for 10 seconds.
Divide the dough into 2 balls and roll them out separately. Butter a nonstick 9 1/2 inch pie pan and line it with half the dough. Pour in the herb mixture. Top with the remaining dough and crimp the edges to seal in the filling. Using a pastry brush, coat the whole surface of the pie with olive oil.
Bake the pie in the preheated oven for 40 minutes. Transfer to a serving dish and serve hot or warm.
Number of Servings: 6
Recipe submitted by SparkPeople user JWOURMS.