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Swiss Chard and Spinach Pie

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Source: The Heritage of French Cooking

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Active Time:  15 Minutes
Total Time:  2 Hours 55 Minutes
Yield:  Serves 6

This is a recipe from the fourteenth century given in the Menagier de Paris. It began life as a middle-class dish cooked in pastry and liberally flavored with ginger. For centuries herb or spinach tourtes were a staple peasant dish. Retif de la Bretonne, a writer, journalist and chronicler of the second half of the eighteenth century, refers frequently to these tarts or pies, which were served at the family table on his father's farm. Dishes of this kind are still found today in the regions from Bourgogne to Haute Provence.

RECIPE INGREDIENTS

For Pastry:

1 3/4 cups all-purpose flour

1/3 cup extra virgin olive oil

4 pinches salt

For Filling:

3 1/2 oz swiss chard

3 1/2 oz spinach leaves

1 small onion

1 small leek, white part only

1/2 oz fresh dill

1/2 oz fresh chervil

1/2 oz fresh parsley

1/3 cup fresh ricotta cheese

2 eggs

1/2 cup freshly grated parmesan cheese

salt and freshly ground pepper

1 tablespoon extra virgin olive oil

Swiss Chard and Spinach Pie Recipe at Cooking.com

DIRECTIONS

FOR PASTRY: Stir the flour onto your work surface. Make a well in the center, and add the oil, about 4 tablespoons water and the salt. Work the dough quickly until it forms a ball. Refrigerate for 2 hours.

FOR FILLING: Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Combine the Swiss chard, spinach, onion, leek and herbs in the bowl of a food processor. Run it for 30 seconds - the herbs should not be too finely chopped. Add the ricotta, eggs, parmesan and salt and pepper and process for 10 seconds.

Divide the dough into 2 balls and roll them out separately. Butter a nonstick 9 1/2 inch pie pan and line it with half the dough. Pour in the herb mixture. Top with the remaining dough and crimp the edges to seal in the filling. Using a pastry brush, coat the whole surface of the pie with olive oil.

Bake the pie in the preheated oven for 40 minutes. Transfer to a serving dish and serve hot or warm.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

359

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

30g

Sodium:

365mg

% Cal. from Fat:

53%

Cholesterol:

83mg

Protein:

12g

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