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.

Everyday Food, March 2010


Recipe Summary



Ingredient Checklist
Ingredient Checklist


Make the olive oil dough:
  • 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:
  • 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.


Reviews (3)

107 Ratings
  • 5 star values: 25
  • 4 star values: 46
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
one of our favorite recipes!
Rating: Unrated
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.
Rating: Unrated
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.