SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 324.3
  • Total Fat: 17.6 g
  • Cholesterol: 79.4 mg
  • Sodium: 533.9 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Swiss Chard Pie calories by ingredient
Report Inappropriate Recipe

Swiss Chard Pie

Submitted by: JWOURMS

Introduction

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. 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.
Number of Servings: 6

Ingredients

    RECIPE INGREDIENTS
    For Pastry:
    1 3/4 cups all-purpose flour
    1/3 cup extra virgin olive oil
    4 pinches salt
    For Filling:
    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
    2 eggs
    1/2 cup freshly grated parmesan cheese
    salt and freshly ground pepper

    1 tablespoon extra virgin olive oil

Directions

FOR PASTRY: Stir the flour onto your work surface. Make a well in the center, and add the oil, about 4 tablespoons water and the salt. Work the dough quickly until it forms a ball. Refrigerate for 2 hours.

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.






Great Stories from around the Web


Rate This Recipe