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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.

  • Servings: 8

Source: Everyday Food, March 2010


For the olive oil dough:

  • 2 1/2 cups all-purpose flour
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup cold water
  • 3/4 teaspoon coarse salt

For the Swiss chard filling:

  • 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


Make the olive oil dough:

  1. 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.

Make the Swiss chard filling:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • MS10489148
    23 MAR, 2017
    one of our favorite recipes!
  • Claire Charras
    9 OCT, 2012
    Made this last night as I had lots of Swiss Chard to use up. It was very good. However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
  • Andrea Holden
    9 JUL, 2012
    I like the pie, i might reduce amount of pepper flakes otherwise i think its very good. I did not use the lemon peel, i didn't have it on-hand. You have to like veggies for this one for sure. I think the olive oil dough was nice and flaky and crunchy. The recipe was easy to make since i had everything in the pantry already. If I made this again I might experiment with the cheese, monterey or cottage cheese maybe since i find parmesan (smell/taste) pretty strong. Side-dish better than main meal.
  • suzjerm
    4 NOV, 2010
    Not so good. My husband covered his serving in hot sauce to get it down. I'll not be making this again.
  • kerryl126
    2 SEP, 2010
    The pie looked beautiful! I couldn't wait to eat it. The only problem was all I could taste was lemon, a little bit of hot pepper flakes and slight crust flavor. I put the grated zest of 1 lemon and 1 tbs fresh lemon juice as the recipe called for. It was so overpowering you could not taste the swiss chard, onions, garlic, or parmesan at all. I will definitely make this again, just without the lemon.
  • sara_h
    14 JUL, 2010
    This was yummy and surprisingly sweet. The cheddar cheese suggested by a previous commenter does work well with it. I made one normal-sized pie and one mini-pie in a souffle dish.
  • lexipish
    3 JUN, 2010
    This pie can only be made better by a slice of sharp cheddar cheese on top.
  • lexipish
    3 JUN, 2010
    This pie can only be made better by a slice of sharp cheddar cheese on top.