Swisschardorspinachpie Recipes

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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.

SWISS CHARD (OR SPINACH) PIE



Swiss Chard (Or Spinach) Pie image

Got this recipe in my vegetable co-op box. I'm sure you could sub. spinach for the swiss chard. It turns out great!

Provided by WI Cheesehead

Categories     Savory Pies

Time 45m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch swiss chard (or spinach)
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts

Steps:

  • Heat oven to 400°.
  • Brown onion and garlic in oil.
  • Trim and chop chard, add to pan and cook down until wilted.
  • Beat eggs in a bowl; mix in cheese, salt and chard mixture.
  • Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minute.

Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 3.6, Cholesterol 83.8, Sodium 393.1, Carbohydrate 10.2, Fiber 0.6, Sugar 1.4, Protein 5

SWISS CHARD PIE



Swiss Chard Pie image

This pie is so simple and easy to make but HUGE on taste...this is a keeper. You'll be surprised how good this pie is!!

Provided by Doreen Fish

Categories     Savory Pies

Time 40m

Number Of Ingredients 7

1 9 inch pie crust
3 large egg
1 small onion , chopped
2 clove garlic , minced
1 Tbsp olive oil
1/2 c shredded sharp cheddar cheese...more if u like cheese
1 bunch swiss chard...about 3 cups

Steps:

  • 1. Cook garlic and onion in 1 tbsp. olive oil. Meanwhile, cut chard stalks into 1" pieces, and cut leaves into pieces. Add stalks to garlic and onion and cook a minute or two, then add the rest of the chard leaves. Cook down until water is evaporated and chard is wilted. In a bowl, beat 3 eggs, add 1/2 Cup cheese(or more if desired). When chard is cooked, add to egg cheese mixture, stir, pour into pie shell. Bake at 400 degrees for 30 minutes or until firm. Makes 8 slices.

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

GREEK SWISS CHARD PIE



Greek Swiss Chard Pie image

You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. I prefer sturdier greens like chard to spinach, because they retain their dark green color and fresh flavor better when cooked for a long time in the phyllo dough.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

2 to 2 1/2 pounds 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 herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
3 large eggs, beaten
4 ounces feta cheese, crumbled
Freshly 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, combined, for brushing

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 (I like to use a ceramic dish for this). 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. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
  • Line the pie dish with two-thirds of the dough, or 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. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust 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.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams, TransFat 0 grams

SWISS CHARD PHYLLO PIE



Swiss Chard Phyllo Pie image

This is kind of a fancy (French?) spin on the traditional spinach phyllo pie (spanikopita). I found the general recipe in the Whole Foods 'What's Cooking' flyer, but then altered it a bit. The original recipe calls for using a frozen puff pastry, but I used phyllo sheets instead, as that is easier (and cheaper, at least when you buy organic). The recipe calls for French Aged Comte' cheese. After tasting Comte' at the cheese counter, I didn't know of an alternative (it is really tasty!) so that's what I used. My hubby and I really enjoyed this one, although it was a bit sophisticated for my 8 y/o daughter. She enjoyed eating the crispy phyllo crust, but left about half of the filling on her plate.

Provided by Lowfat Linda

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 bunches swiss chard
1 medium onion
1 large potato
1 cup french aged comte cheese (grated)
1/2 cup parmesan cheese (grated)
1 tablespoon oregano
2 eggs
10 sheets phyllo dough (I used whole wheat)
2 teaspoons olive oil

Steps:

  • Grate the Comte cheese.
  • Peel and grate the potato.
  • Fill a large pot with water and put on high heat to boil.
  • Wash the Swiss chard and remove the stems.
  • Rip or chop up the chard.
  • Add the chard to the water for about 4 minutes (until tender).
  • Chop the onion while the chard cooks.
  • Drain the chard and run under cold water.
  • Squeeze out the excess water from the chard.
  • Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste).
  • Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do).
  • Preheat oven to 400°F.
  • Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil.
  • Place another phyllo sheet on top of the first, brush with oil.
  • Repeat until you have used about five sheets of phyllo dough.
  • Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges).
  • Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture.
  • Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky).

Nutrition Facts : Calories 186.2, Fat 5.8, SaturatedFat 2, Cholesterol 58.4, Sodium 435.5, Carbohydrate 26, Fiber 3.2, Sugar 2.2, Protein 8.5

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