oh the Swiss Chard Pie…It became a 2-day project.
On day 1, I made the dough, but couldn’t find my pie dish. I was sure I had brought back my pie dish when I moved in. I looked for it for nearly 2 hours. I looked everywhere, including the basement and under every single plant my mother owns. I had a sneaky suspicion she might have used it as the plate under potted plants. She ended up buying a 7-pack aluminum pie plate that evening.
Pie Dough Ingredients
- 1-1/2 cups all purpose flour
- 8 tbs non-dairy butter (cut into pea-sized pieces)
- pinch of salt
- 1/2 cup of ice cold water (you wont use all of it)
- Mix flour and salt together.
- Add butter to flour with 2 tbsp of water.
- Cut the butter into the flour, make sure to distribute the butter evenly.
- Add water slowly so that it starts to come together.
- Once the dough comes together, mix with your hands and form 2 balls. Don’t over do it.
- Wrap each ball with cling wrap, and refrigerate for at least 1 hour.
I did the rolling of the dough part on day 2, but if you have a pie dish available, go ahead! When you’re ready to roll out your dough, make sure to do it on top of a floured surface. To make it easier on yourself, also dust a bit of flour on your rolling pin. Keep on flipping the dough as you roll it to avoid having it get stuck on your surface. When you have the desired size (a little bigger than your pie dish flipped upside down), roll the dough slowly onto the rolling pin and carefully transfer the dough on top of your pie dish.
Use your fingers to push the dough into the dish, and with a fork do a few pricks at the bottom. Make a pretty border and you’re all done!
On day 2, I made the filling and topping. It was a relatively easy process. The topping did not convince me though and next time I will try something different…I am thinking something with sweet potatoes! I was a bit skeptical about trying this pie, mainly because it has been over 10 years since I have had swiss chard. I just wasn’t too sure that I would like the taste of it and I wasn’t sure if I would like the beets addition.
Filling: Beets Layer
- 1 medium sized beet, thinly sliced
- pinch of oregano
- pinch of garlic salt
- drop of evoo
- In a bowl toss beet slices, oregano, garlic salt, and a little bit of evoo.
- Lay out beet slices on a single layer on a sheet pan.
- Bake them at 375 for 20 minutes.
Filling: Mushroom, Spinach, and Swiss Chard
- 1 onion finely sliced
- 2 garlics, minced
- 1 container of mushrooms (you can add more if you want more), sliced
- 1 bushel of swiss chard, chopped. Get rid of the middle vein, that part is tough
- 1/2 bushel of spinach, chopped
- olive oil for sauteing
- 1/2 cup vegetable broth
- Saute the onions in medium heat. When they start to soften, add the garlic. After a minute or two, add mushrooms and let them saute for a couple of minutes.
- Add broth when the mushrooms are soften. Mix well and cook until most of the broth is evaporated.
- Add the swiss chard and spinach and cook until they wilt a little. Remove from heat when done.
Make sure all your layers are cooled before assembling.
- Lay the beets across the bottom of the crust.
- Spread the swiss chard mixture. Make sure it is evenly spread.
- Cover with the 2nd pie dough or another topping. The potato topping I imagined was a failure in reality.
- Bake in oven at 375 for 25 minutes.
The verdict: I loved the filling. It was quite yummy and next time I will do two layers of beets. The topping is still a work in progress. The pie crust was ok to me, but my mom really liked it. Maybe I was enjoying the filling too much to notice the crust.
My brother, who is a VERY picky eater, liked it. Of course, it did take me almost all day to convince him to try it. Maybe he tried it because I bugged him too much and threatened to sing out loud. He’s really not a fan of my singing. But he liked it and even went for seconds! That’s good enough for me!
Please do let me know if you try it out. And if you do, what topping did you use? I’ll be making this again this coming week so I’ll share a hopefully successful topping then!
Thanks for stopping by and have a great weekend!