Swiss chard is in the beet family. It comes in a variety of colors but is most commonly sold as a green leafy vegetable with a purple stem. Swiss chard is very similar to spinach in taste. In fact, as a child I thought they were the same thing. Swiss chard is loaded with Vitamin K, A, C, E, Magnesium, Manganese, Potassium, Iron and on and on the list goes. Talk about a super food! This pie offers the goodness of this super nutritious leaf with the mild onion taste of leeks, all inside a nice puff pastry shell.
Leeks carry a lot of dirt so it is very important to wash them well. The best way to do so is by slicing them and letting them soak in a bowl with water. Separate the layers of each ring and change your water three to four times until there is no more visible dirt. Try and not skip this important step. You can make this pie with spinach and white onion as well. If you want to keep it lactose free, skip the cheese. Your filling will still be wonderful.
1 large bunch of Swiss Chard – about 5 cups of chopped leaves
2 leeks – washed well; white and light green parts chopped
1 TBS butter
2 garlic cloves – minced
1 tsp. dried thyme
½ teaspoon ground nutmeg (preferably freshly grated)
1 tsp. crushed oregano
1 TBS flour
1 cup shredded fresh white cheese – Cotija, Panela, Farmers
2 sheets puff pastry
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil
Preheat oven to 350 degrees.
Remove Swiss chard leaves from stems. Rinse well, making sure to remove all of the dirt. Pat dry with a paper towel. Tear leaves into medium size pieces.
Cut white part of leek into rings. Place the rings in a large bowl of water and separate them. Change the water 3 to 4 times until all the dirt is removed.
Heat a large skillet with some olive oil and the butter. Add the leeks and cook until translucent, for about 5 minutes. Add the garlic and cook for about a minute. Add the thyme, nutmeg and oregano. Cook for a couple of minutes.
Add the flour and cook for two to three minutes, stirring constantly. Add the Swiss chard and mix until it wilts and reduces in size. Add salt and pepper. Add the egg and mix until egg is cooked through. Add the cheese and remove from heat.
Place a sheet of puff pastry at the bottom of a 9×13 pie dish. Add the Swiss chard mixture. Cover with the second puff pastry sheet and press the edges on the side of your pan. Cut little holes into the top pastry layer. Place pie in oven and bake for 35 to 40 minutes until filling is bubbly, cheese is melted and pastry is browned.
Remove from oven and allow sitting for 5 minutes before serving. Enjoy!
CALORIES 284.02; FAT 23.73 grs (sat 3.37; mono 5.85; poly 1.32); PROTEIN 14.12 grs; FIBER 1.52 grs; CARBS 14.24 grs; CHOLESTEROL 68.21 mg; IRON 2.9 mg; SODIUM 508.99 mg; CALCIUM 372.06 mg