Swiss Chard and Spinach Pie

  • Active Time 15m
  • Total Time 2h 55m

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.


  • For Pastry:
  • 1 3/4 cups all-purpose flour
  • 1/3 cup extra-virgin olive oil
  • 4 pinches salt
  • For Filling:
  • 3 1/2 ounces Swiss chard
  • 3 1/2 ounces spinach leaves
  • 1 small onion
  • 1 small leek, white part only
  • 1/2 ounce fresh dill
  • 1/2 ounce fresh chervil
  • 1/2 ounce fresh parsley
  • 1/3 cup fresh ricotta
  • 2 eggs
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil


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 some 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 for 40 minutes. Transfer to a serving dish and serve hot or warm.

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

RecID 2663

nutrition information per serving

359 calories; 21g total fat; 83mg cholesterol; 365mg sodium; 30g carbohydrates; 2g fiber; 12g 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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