SWISS CHARD PIE
This vegetarian pie is great to have on hand -- it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
- In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
- Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
- Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie.
- To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 3 g, Protein 9 g
SAVORY SWISS CHARD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.
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.
SAVORY SWISS CHARD PIE
I got this recipe from The Fat free Vegan website. I often make the recipes from this site as Susan, the gal who owns the site is always coming up with such delicious recipes that are right up my alley. You can find the recipe at: http://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html This particular pie is very low in fat and carbs. and chalk full of protein. Serve with a salad along the side for the perfect meal.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Spray a 9-inch ceramic pie pan lightly with non-stick spray.
- Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
- Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.
- Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
- Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
- Servings: 4.
Nutrition Facts : Calories 78.7, Fat 2.6, SaturatedFat 0.4, Sodium 426.3, Carbohydrate 9, Fiber 2.4, Sugar 2, Protein 7.1
GREEK SWISS CHARD PIE
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
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 SLAB PIE
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
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
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