CHARD-WRAPPED GREEK YOGURT PIES
These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
- Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
- Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
- Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 411 milligrams, Sugar 4 grams
GREEK SWISS CHARD PIE
You may be familiar with Spanakopita, the Greek spinach pie, and this is very similar. I prefer sturdier greens like chard to spinach, because they retain their dark green color and fresh flavor better when cooked for a long time in the phyllo dough.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
- Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
- Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
- Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams, TransFat 0 grams
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
More about "chard wrapped greek yogurt pies recipes"
FOR THIS GREEK PIE, YOU DON’T NEED A CRUST - THE NEW …
From nytimes.com
Estimated Reading Time 4 mins
CHARD-WRAPPED GREEK YOGURT PIES RECIPE | RECEITA | TORTA …
From pinterest.com
NO-BAKE BERRY GREEK YOGURT PIE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
CHOCOLATE GREEK YOGURT PIE - HEALTHY DESSERT
From chocolatecoveredkatie.com
SWISS CHARD TZATZIKI (YOGURT DIP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GREEK YOGURT AND FRUIT PIE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
CHARD-WRAPPED GREEK YOGURT PIES RECIPE | RECEITA | TORTA DE …
From pinterest.com
YOGURT AND HERB PIES WRAPPED IN GRAPE LEAVES
From aglaiakremezi.com
SAVORY YOGURT RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CHARD-WRAPPED GREEK YOGURT PIES RECIPE | RECIPE | RECIPES
From pinterest.com
CHARD RECIPES - NYT COOKING
From cooking.nytimes.com
THIS 3-INGREDIENT YOGURT CREAM PIE IS THE EASIEST DESSERT EVER!
From hip2save.com
CHARD-WRAPPED GREEK YOGURT PIES RECIPE | RECIPE | RECIPES, …
From pinterest.com
CHARD-WRAPPED GREEK YOGURT PIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHARD-WRAPPED GREEK YOGURT PIES | ALSTEDE FARMS | NJ
From alstedefarms.com
MEDITERRANEAN DIET RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
AUGUST – CHARD WRAPPED GREEK PIE – SPADES, SPATULAS & SPOONS
From spadesspatulasandspoons.com
SWISS CHARD CAKES WITH GREEK YOGURT RECIPE ON FOOD52
From food52.com
FOR THESE LITTLE GREEK PIES, YOU DON’T NEED A CRUST - PRESSREADER
From pressreader.com
CREAM OF THE CROP CSA: CHARD-WRAPPED GREEK YOGURT PIES
From creamofthecropcsa.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love