Swiss Chard And Ricotta Slab Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SWISS CHARD AND RICOTTA CROSTATA



Swiss Chard and Ricotta Crostata image

Provided by Anne Burrell

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups all-purpose flour
1 cup grated Parmesan
1/2 cup mascarpone
Pinch kosher salt
Pinch cayenne pepper
1 stick cold butter, cut into pea-sized pieces
2 eggs
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tablespoons water.

Steps:

  • Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
  • Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
  • In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
  • Preheat the oven to 375 degrees F.
  • Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
  • Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
  • Serve hot or at room temperature.
  • What a delightful lunch!!!

CHARD & RICOTTA PIE



Chard & Ricotta Pie image

Make and share this Chard & Ricotta Pie recipe from Food.com.

Provided by socholy

Categories     Savory Pies

Time 1h10m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 10

1 3/4 lbs swiss chard
1 tablespoon olive oil
1 bunch green onion, cut into 1/4 in clices
4 large eggs
15 ounces contaimer part-skim ricotta cheese
3/4 cup 1% low-fat milk
1/2 cup freshly grated parmesan cheese
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 350. Grease 9 1/2 pie plate (use a glass deep-dish).
  • Clean chard well. Separate stems from leaves; cut off bottom 2 inches of stems. Slice stems thin and coarsly chop leaves.
  • Using a 12 inch skillet, heat oil. When hot, add stems and stirring frequently until browned (about 5 minutes). Add onions, salt and pepper; cook 1 minute. Add leaves and cook about 5 minutes, sitrring frequently until wilted and any water is gone.
  • Wisk together in a large bowl the eggs, milk, ricotta, parmesan cheese and cornstarch; then add chard mix.
  • Pour into prepared pie plate. Bake 40 minutes or until knife inserted 2 inches from center comes out clean.

Nutrition Facts : Calories 262.1, Fat 14.4, SaturatedFat 6.7, Cholesterol 156.2, Sodium 761.6, Carbohydrate 14.9, Fiber 2.7, Sugar 3.9, Protein 19.8

SWISS CHARD PIE



Swiss Chard Pie image

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

2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk

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

SWISS-CHARD-AND-RICOTTA GALETTE



Swiss-Chard-and-Ricotta Galette image

The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch tart

Number Of Ingredients 19

1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 ounces cream cheese
1 large egg yolk
2 tablespoons extra-virgin olive oil
12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
Kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg
1 large egg yolk

Steps:

  • Crust: Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
  • Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
  • Filling: In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
  • In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
  • Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
  • In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

SWISS CHARD AND RICOTTA CORNMEAL CRUST PIZZA



Swiss Chard and Ricotta Cornmeal Crust Pizza image

This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008 issue The Oprah Magazine The dough recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired. NOTE: when I first posted this recipe, I included ABM instructions, after trying it in the bread maker twice, I've decided this dough should be made by hand. .

Provided by BakinBaby

Categories     Chard

Time 40m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 16

1 bunch swiss chard (about 12 oz.)
4 slices bacon, cut into 3/4-inch squares
4 garlic cloves, thinly sliced
sea salt & freshly ground black pepper, to taste
1 cup ricotta cheese
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (grated-optional)
1 teaspoon red pepper flakes
pizza dough
1 (1 1/4 ounce) package active dry yeast (1 tablespoon)
1 1/2 cups warm water
2 1/2 cups all-purpose flour, plus more as needed
1/4 cup olive oil
2 teaspoons milk
1 1/4 teaspoons salt
1 1/2 cups cornmeal (stone ground, plus more for pan)

Steps:

  • Pizza Dough:.
  • In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.
  • Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.
  • Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.
  • Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough.
  • Pizza Topping:.
  • Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8-10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2-3 minutes. Add Swiss chard stems. Cook 8-10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • Preheat oven to 450°; Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan,mozarella (if using) and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.

Nutrition Facts : Calories 287.8, Fat 11.8, SaturatedFat 4.2, Cholesterol 19.7, Sodium 451.8, Carbohydrate 35.4, Fiber 3.2, Sugar 0.7, Protein 11.1

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

More about "swiss chard and ricotta slab pie recipes"

SWISS CHARD & RICOTTA PIE (LOW CARB & GLUTEN FREE) - I ...
swiss-chard-ricotta-pie-low-carb-gluten-free-i image
2012-12-17 Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add …
From ibreatheimhungry.com
4.3/5 (3)
Category Entree
Cuisine Vegetable Tart/Pie
Estimated Reading Time 4 mins
  • Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.
  • Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.
  • If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 – 35 minutes or until firm.
  • If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling – don’t overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you don’t put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.


BEST SWISS CHARD AND RICOTTA SLAB PIE RECIPES | FOOD ...
2017-07-07 Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let …
From foodnetwork.ca
3.5/5 (4)
Category Bake,Cheese,Main,Vegetables
Servings 6-8
Total Time 45 mins


EGG AND SWISS CHARD ITALIAN EASTER PIE RECIPE
Instructions. In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add Swiss chard and sauté for 2 minutes, until starts to wilt. Mix in nutmeg, pepper & salt. Stir and sauté 8 – 10 more minutes, or until chard is completely wilted. Remove from heat and add to a …
From teaspoonofspice.com


SWISS CHARD AND RICOTTA PIZZA RECIPE | REAL SIMPLE
Add the chard leaves, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 4 minutes. Stir in the vinegar. Stir in the vinegar. Step 3
From realsimple.com


SWISS CHARD SLAB PIE RECIPE | RECIPE | SLAB PIE, RECIPES ...
Sep 30, 2016 - 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 i…
From pinterest.com


MAKE-AHEAD RUSTIC SWISS CHARD PIE - SAFEWAY
Step 2. Meanwhile, preheat oven to 200°C (400°F). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes. Step 3. Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2 in. (5 cm) border around the edge.
From safeway.ca


SWISS CHARD SLAB PIE RECIPE | RECIPE | SLAB PIE, RECIPES ...
Sep 27, 2016 - 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 i…
From pinterest.ca


RAVIOLI WITH SWISS CHARD AND RICOTTA | RICARDO
Transfer to a bowl. Stir in the remaining ingredients, except for the chard stems. Adjust the seasoning. Form the dough into balls of about 1 tbsp each. Roll each ball into a 3-inch (7.5 cm) disc. Place 1 tbsp of the filling at the centre of each disc. Brush the border with a small amount of water and fold the discs into half-moons.
From ricardocuisine.com


SWISS CHARD PIE MADE WITH PHYLLO FROM MJ'S KITCHEN
2016-04-24 Preheat oven to 325° F (180° C). Strip the Swiss chard leaves from the stems and coarsely chop the leaves. Dice 6 of the stems. Heat the olive oil in a medium size skillet over medium heat. When hot, add the onion, chard stems, and garlic. Sauté for 3 minutes. Add the chard leaves, oregano, thyme, and cracked pepper.
From mjskitchen.com


SAVORY SWISS CHARD RICOTTA PIE - THE HUNGRY APRON
2020-04-29 Prepare your filling by beating 2 eggs and mixing them with ricotta. Add in slightly cut blanched Swiss chard. Adjust with salt and pepper. Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet. Roll out the half of your dough on a lightly floured surface and transfer it to the baking pan.
From hungryapron.com


SWISS CHARD AND RICOTTA SLAB PIE | RECIPE | FOOD NETWORK ...
Jul 21, 2016 - Get Swiss Chard and Ricotta Slab Pie Recipe from Food Network. Jul 21, 2016 - Get Swiss Chard and Ricotta Slab Pie Recipe from Food Network. Jul 21, 2016 - Get Swiss Chard and Ricotta Slab Pie Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


SWISS CHARD AND RICOTTA SLAB PIE
Recipe of Swiss Chard and Ricotta Slab Pie food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Swiss Chard and Ricotta Slab Pie . Get this all star, easy to follow Swiss Chard and Ricotta Slab Pie recipe from Food Network Kitchen. ... Swiss Chard and Sweet Pea Manicotti (Winter). Visit original page …
From crecipe.com


SPANAKOPITA WITH SWISS CHARD AND HOMEMADE RICOTTA | LOVE ...
2010-06-16 Transfer chard to a colander and allow to cool. When cool enough to handle, firmly squeeze out the excess liquid. Coarsely chop. In a medium bowl, combine chopped chard, feta, and ricotta cheese, stirring until evenly distributed. Add nutmeg and a lemon juice (to taste), plus additional salt and pepper as needed. Stir in the egg.
From loveandoliveoil.com


SPINACH AND RICOTTA SAVORY SLAB PIE | PARTY APPETIZER ...
2020-12-15 Step Four: Spread the spinach and cheese mixture evenly over the crust. Leave a small lip at the top edges. Step Five: Bake for 20 to 23 minutes in a 425F oven until the edges are golden brown. Remove from the oven, cover with foil and bake for additional 10 minutes. Once done, slice into 20 pieces and serve.
From savorandsavvy.com


SWISS CHARD AND RICOTTA SLAB PIE – RECIPES NETWORK
2018-06-10 Ingredients. 2 3/4 cups all-purpose flour, plus additional for rolling; 2 teaspoons sugar; Kosher salt; 2 sticks cold unsalted butter, cut …
From recipenet.org


SWISS CHARD PIE RECIPE - CIA FOODIES
8 eggs. 1 teaspoon minced marjoram. 3/4 cup golden raisins, plumped in hot water for 1 hour, drained. 1/2 teaspoon kosher salt. Directions. To prepare the crust, put the flour in a large bowl. Add the oil and salt. Using your hands or a pastry cutter, mix the oil into the flour enough to make a mixture that resembles cornmeal.
From ciafoodies.com


SWISS CHARD AND RICOTTA SLAB PIE RECIPES | FOOD NETWORK ...
Jul 10, 2017 - Both the dough and filling can be made ahead of time for this dish packed full of greens. It's great served at room temperature with a summer tomato salad.
From pinterest.ca


SWISS CHARD PIE RECIPE - CREATE THE MOST AMAZING DISHES
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby
From recipeshappy.com


SWISS CHARD PIE WITH RICOTTA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Swiss Chard Pie With Ricotta are provided here for you to discover and enjoy. Healthy Menu. Cheap Healthy Meal Prep Recipes Healthy Snack Bars Recipe Healthy Breakfast Bar Brands ...
From recipeshappy.com


RUSTIC SWISS CHARD TART WITH SUMAC AND RICOTTA SALATA ...
Pour in heavy cream and grated Parmesan and give everything a good stir. Turn off heat and set aside. Once pastry is cool enough to handle, spoon the chard mixture onto the puff pastry, leaving a boarder and into an even layer. Bake tart for another 15 minutes until pastry has puffed up and is lightly golden brown.
From littleferrarokitchen.com


MAKE-AHEAD RUSTIC SWISS CHARD PIE - SOBEYS INC.
Step 2. Meanwhile, preheat oven to 200°C (400°F). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes. Step 3. Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2 in. (5 cm) border around the edge.
From sobeys.com


SPINACH RICOTTA RUSTIC PIE - AUTHENTIC ITALIAN RECIPES
2015-04-02 Instructions. Pre-heat oven to 350° (180° celsius). Lightly grease a 7 inch (18 centimeter) pie/cake pan. Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips …
From anitalianinmykitchen.com


SWISS CHARD AND RICOTTA PIE - ALL INFORMATION ABOUT ...
Savory Swiss Chard Ricotta Pie Marija Gvozdenovic. INGREDIENTS Serves 8 . For the crust . 500g spelt flour 90ml olive oil 4 tbsp sesame seeds pinch of salt ice-cold water. FOR THE filling. 250g ricotta cheese 300g blanched Swiss chard 2 eggs salt to taste ground black pepper to taste 1 egg yolk + 2 tbsp milk for brushing . METHOD
From therecipes.info


SWISS CHARD AND RICOTTA SALATA EGG BAKE RECIPE - FOOD NEWS
In a mixing bowl, add the ricotta, the egg, the Swiss Chard, the water cress, 1/3 of the Parmesan, the thyme and marjoram. Mix well, then add 1/5 of the zucchini, and mix again. Butter an oven proof casserole and fill it with alternating layers of zucchini and the ricotta-chard mixture, ending with a layer of the ricotta-chard mixture.
From foodnewsnews.com


SWISS CHARD AND RICOTTA PIE
Combine eggs, ricotta cheese and grated cheese in a large bowl. Fold in cooled chard mix. Pour the filling into the prepared crust. Bake until the center is set and the crust is golden, about 30 minutes. Let cool for 15 minutes before serving. Roasting chard brings out the flavor while preserving the beautiful colors and texture. Recipe by ...
From stoneledge.farm


SWISS CHARD AND RICOTTA CAKES | VINTAGE MIXER
2013-06-26 The key to this recipe going from great to outstanding is using high quality ingredients. We went to Liberty Heights Fresh and found a local Greek yogurt from McCush Family Dairy, high quality ricotta from Bellweather Farms, fresh swiss chard, a pure ghee for frying, and aged Parmesan. And if you can’t find or don’t like chard, use spinach ...
From thevintagemixer.com


SWISS CHARD AND RICOTTA PIE - RECIPE - STONELEDGE FARM ...
Combine eggs, ricotta cheese and grated cheese in a large bowl. Fold in cooled chard mix. Pour the filling into the prepared crust. Bake until the center is set and the crust is golden, about 30 minutes. Let cool for 15 minutes before serving. Roasting chard brings out the flavor while preserving the beautiful colors and texture. Recipe by ...
From stoneledge.farm


SWISS CHARD AND SPINACH PIE RECIPE | MYRECIPES
½ pound Swiss chard, leaves left whole, stems and ribs trimmed and finely chopped ; ¼ cup extra-virgin olive oil ; 5 large scallions, thinly sliced ; ½ pound French feta cheese, coarsely crumbled ; ½ cup whole-milk cottage cheese ; ¼ cup finely chopped flat-leaf parsley ; 2 tablespoons finely chopped dill ; 1 tablespoon fresh lemon juice
From myrecipes.com


ALL THE BEST RECIPES AT CRECIPE.COM
All the best recipes at Crecipe.com
From crecipe.com


SWISS CHARD FILLED PIZZA (PIZZA CON BIETOLE) - MANGIA BEDDA
2020-07-03 Heat a large, deep skillet on medium high heat. Toss in the swiss chard and cook with the lid on, stirring occasionally, for about 7 minutes. Uncover, add olive oil, finely minced garlic, salt, and red pepper flakes (optional). Sauté for 2 …
From mangiabedda.com


SWISS CHARD SLAB PIE - ALL INFORMATION ABOUT HEALTHY ...
Swiss Chard and Ricotta Slab Pie Recipe | Food Network ... new www.foodnetwork.com. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until ...
From therecipes.info


Related Search