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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July Castro loum
[email protected]The crust was a little dry, but the filling was delicious. I'll try using a different crust recipe next time.
Missle Npanama
[email protected]This pie was a bit too salty for my taste. I think I'll use less feta cheese next time.
Deana Wright
[email protected]This was my first time making a slab pie, and it turned out great! The instructions were easy to follow, and the pie was ready in no time. I'll definitely be making this again.
Chisa Taylor
[email protected]I've made this pie several times now, and it's always a hit with my family and friends. It's a great way to use up leftover Swiss chard.
NONHLANHLA KUNENE
[email protected]This is my new favorite pie! The Swiss chard and feta cheese are a perfect combination, and the crust is always flaky and delicious.
Ayun Babu
[email protected]I thought this pie was just okay. The filling was a little bland, and the crust was a bit too dry.
Biruk Aklilu
[email protected]This pie was amazing! The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
Kerry Goodwin
[email protected]The crust was a little dry, but the filling was delicious. I'll try using a different crust recipe next time.
Julius Joseh
[email protected]This pie was a bit too salty for my taste. I think I'll use less feta cheese next time.
Luv Buggie
[email protected]I was a little skeptical about this recipe at first, but I'm so glad I tried it! The Swiss chard and feta cheese were a great combination, and the crust was perfectly flaky. I'll definitely be making this again.
Varuna Sa
[email protected]This was my first time making a slab pie, and it turned out great! The instructions were easy to follow, and the pie was ready in no time. I'll definitely be making this again.
Mehad Ahmed
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The Swiss chard and feta cheese are a great combination, and the crust is always flaky and delicious.
Ramesh sanjyal
[email protected]This Swiss chard slab pie was a hit with my family! The filling was creamy and flavorful, and the crust was perfectly flaky. I especially loved the addition of feta cheese, which gave the pie a nice tangy flavor.