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.
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.