SWISS CHARD PIE
While I found several similar recipes on Food none matched this one. I love the sound of it and had to post this for ZWT 7. Note the Advance Prep info at the bottom of the directions. Times given are a complete guess.
Provided by Annacia
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
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 or a ceramic dish. 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. Stir in the cheese. Stir in the greens, and season to taste with salt and pepper.
- Line the pie dish 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. Brush the top with the butter or oil, and make a few slashes 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.
- ADVANCE PREPERATION:
- The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300º to 325ºF) for 10 to 20 minutes.
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.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 332 g, Fat 16 g, Fiber 3 g, Protein 9 g
SILVERBEET (SWISS CHARD ) PIE AKA " GRASS PIE"
A great pie to add silverbeet to your diet. Even my children enjoy this open pie. You can use pre-made pie crusts or frozen shortcrust pastry sheets as the pie shell. It even turns out OK without a pie shell at all! I've made this pie gluten-free by using ChristinaCeline's Recipe#214686 as the pie crust and you dot need to grease the pie dish or cook the pastry shell before filling. I use light ricotta cheese and light cheddar in my pie to reduce the fat content- you can use the full versions if you wish. You can also add in some cooked diced bacon or ham pieces with the silverbeet if desired or add in some sliced chillies if you like some heat in your pie. My youngest daughter has now renamed this pie " Grass Pie" :)
Provided by Jubes
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
- Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
- Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
- When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
- Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
- Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
- Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.
Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 4.8, Cholesterol 104.3, Sodium 390.2, Carbohydrate 14.9, Fiber 1.4, Sugar 1.3, Protein 10.4
SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE
This looks delicious and has a 5 star rating on www.taste.com.au This recipe was originally printed in Fresh Living magazine. It's Winter in Australia and I've been looking for a simple pie recipe without too many ingredients. I think this one fits the bill nicely. You could substitute Spinach for Silverbeet too.
Provided by Rhiannon and Matt
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
- Add the mushrooms and saute for another 2 minutes
- Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
- Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
- Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
- Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
- Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 13.7, Cholesterol 214.3, Sodium 98.9, Carbohydrate 8.2, Fiber 1.1, Sugar 3, Protein 10.6
SILVERBEET (SWISS CHARD) - OR SPINACH - AND RICOTTA TORTE
This silverbeet - or spinach - and ricotta torte can be served as a side dish to a main meal or eaten on its own for brunch or lunch. It is equally good warm or cold: it depends on your preference. Generally considered to be more robust in flavour than spinach, as a cousin of spinach, silverbeet is one of the foods ranked as highest in its anti-oxidant content. Great news if you love recipes containing spinach and silverbeet! On the other hand, if spinach does not appeal to you, this is most probably not a recipe for you. I love spinach and I love the versatility that this recipe offers: a light at home meal, or part of an at home meal, and a tasty lunch to take to work. Adapted from a recipe in 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies, which focuses on the nutritional value of the ingredients in all the recipes included in the book.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
- Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
- Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
- When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
- Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
- Mash the ricotta with a fork and whisk well.
- Add the cooled onion and garlic and chopped silverbeet - or spinach.
- Add the finely chopped tarragon.
- Add the lightly beaten eggs.
- Season to taste with salt, pepper and nutmeg.
- Add the Parmesan and gently fold in all the ingredients.
- Lightly grease a 9" springform pan with the remaining olive oil.
- Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
- Remove the torte from the oven and leave to cool for 10-15 minutes.
- Release the torte from the springform pan and cut into wedges to serve.
- Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
- Chef's Note: Cooking time includes cooling time.
Nutrition Facts : Calories 260.5, Fat 19.5, SaturatedFat 8.1, Cholesterol 144.2, Sodium 328.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.3, Protein 14.2
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
SILVERBEET ( SWISS CHARD) SALAD
Make and share this Silverbeet ( Swiss Chard) Salad recipe from Food.com.
Provided by Jen T
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the silverbeet and mix with the onion and tomato.
- Make dressing by putting all ingredients into a container and shake well.
- Pour the dressing over the salad and toss lightly.
- Optional: You can also add some finely sliced celery and some radishes if you like, Or add some cooked crisp bacon pieces.
Nutrition Facts : Calories 394.4, Fat 27.4, SaturatedFat 3.8, Sodium 434.4, Carbohydrate 37.6, Fiber 3.4, Sugar 30.6, Protein 3.2
SWISS CHARD SLAB PIE
This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of day. Note: Wash leaves and stems thoroughly to avoid any traces of grit in the finished pie.
Provided by Tejal Rao
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
- Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
- Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
- Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 17 grams, Carbohydrate 36 grams, Fat 38 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 3 grams, TransFat 1 gram
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