Greek-style chard and feta pie
A flaky, cheesy pie with plenty of chard, inspired by spanakopita
Servings: 4
Ingrédients
- 2 c. à soupe beurre
- 325 g (11.5 oz) Swiss chard leaves from 750 g (1.6 lb) whole chard chopped (see note if using stems)
- 100 g scallions white and green thinly sliced
- ¾ c. à café sel
- 50 g feuilles de persil hachés
- 1 c. à soupe packed chopped fresh basil leaves
- Poivre noir
- 250 g ricotta
- 2 œufs
- 150 g (5.3 oz) feta crumbled or chopped
- 25 g (3 tbsp) grated Parmesan
- ⅛ c. à café nutmeg
- 2 pie crusts puff pastry or other flaky variety
Egg wash
- 1 œuf
- 1 c. à soupe lait
Instructions
- Preheat oven to 190 °C (375 °C).
- Cook the greens: Melt 2 tbsp butter over medium heat in a pot large enough to hold all the greens. If using some chard stems, add them now and cook for 15-20 minutes until tender but not overly soft. Add the chard leaves, scallions, and ¾ tsp salt, and cook for 4 minutes. Add the chopped parsley leaves, and cook 3 more minutes. Stir in the 1 tbsp basil and some black pepper and off heat.
- Mix eggs & cheeses: In a large bowl, beat together the ricotta and 2 eggs. Then add the other cheeses and ⅛ tsp nutmeg.
- Combine filling: Mix the cooked greens into the egg-cheese mixture. Discard any excess moisture from the greens.
- Assemble the pie: Line the bottom of a pie tin with one of the pie crusts. Pour the filling into the pie crust. Arrange the second pie crust on top. Cut off excess crust and pinch to seal. Using a sharp knife, make a few slits in the upper crust for steam to escape.
- Egg wash: Whisk together the egg wash ingredients in a small bowl. Use a pastry brush to brush the top crust with the egg wash.
- Cuire au four at 190 °C for 30 minutes. The crust should be golden brown. Let cool 5 minutes before serving.
Notes
If using some chard stems, chop them into small dice and keep separate from the leaves. The total amount of chard (stems + leaves) used in the tart should still be 325 grams. Up to about 100 g stems works fine.