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Recipe
Swiss Chard and Spinach Pie
Print Full
3 X 5
4 X 6
Source:
The Heritage of French Cooking
Recipe
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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
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:
2g
Carbohydrates, Total:
30g
Sodium:
365mg
% Cal. from Fat:
53%
Cholesterol:
83mg
Protein:
12g
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