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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.

Source: Everyday Food, March 2010
Servings

Ingredients

For the olive oil dough:

For the Swiss chard filling:

Directions

Make the olive oil dough:

Make the Swiss chard filling:

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Reviews

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How would you rate this recipe?
107
  • MS10489148
    23 MAR, 2017
    one of our favorite recipes!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • lexipish
    3 JUN, 2010
    This pie can only be made better by a slice of sharp cheddar cheese on top.
    Reply
  • lexipish
    3 JUN, 2010
    This pie can only be made better by a slice of sharp cheddar cheese on top.
    Reply

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