Chard and Sausage Pie

  • Active Time 30m
  • Total Time 1h 10m

Makes 8 servings

Swiss chard is an overlooked vegetable that deserves more attention. Deep green and leafy, it tastes like spinach and is available with white or crimson ribs and veins. Here it adds fresh flavor to a substantial filling for a dinner pie.


  • For the Pie Pastry:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening or cold butter
  • 6-7 tablespoons water
  • For the Filling:
  • 1 pound Swiss chard, stems trimmed and leaves and stems sliced crosswise into thin strips
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 2 sweet or hot Italian sausages (8 ounces total), casings removed and meat crumbled
  • 1 cup ricotta cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper



In a mixing bowl, stir together the flour and salt. With a pastry blender, cut in the shortening or butter till the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Divide the dough in half and form each half into a ball. Wrap in plastic and chill for up to 24 hours.


In a large pot of boiling salted water, cook the Swiss chard for 3 minutes, or till limp but still bright green. Drain and let cool. Squeeze out the excess liquid; set aside in a large mixing bowl. (You should have about 1 1/2 cups chard.)

Meanwhile, in a large skillet, cook the onion in hot oil for 3-5 minutes, or till softened. Add the crumbled sausage meat; cook and stir for 7-9 minutes, or till the meat is brown. Drain off the excess fat. Add the onion and sausage mixture to the Swiss chard in bowl; mix well.

In a small bowl, stir together the ricotta, eggs, Parmesan cheese, salt and pepper. Add the mixture to the Swiss chard.

On a lightly floured surface, flatten one ball of dough with hands. Roll the dough from the center to edges, forming a circle about 12 inches in diameter. Wrap the pastry around a rolling pin. Unroll onto a 9-inch pie plate; ease the pastry into the pie plate without stretching. Transfer the filling to the pastry-lined pie plate. Roll out the remaining dough for the top crust. Cut slits in the pastry. Place the top crust on filling. Trim the top crust 1/2 inch beyond the edge of pie plate. Fold the top crust under the bottom crust and crimp edges. Bake in a preheated 400 degrees F oven for 30 minutes, or till golden brown. Let stand for 10 minutes, then serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 511

nutrition information per serving

498 calories; 35g total fat; 89mg cholesterol; 790mg sodium; 29g carbohydrates; 2g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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