SWISS CHARD PIE
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
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
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
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 PHYLLO PIE
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
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
SWISS CHARD PIE
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
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.
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