18 Swiss Chard Slab Pie Recipe Savor The Mouthwatering Goodness!

Ingredients You'll Need

Crust

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold butter, cubed
• ¾ cup ice water

Filling

• 1 large bunch of swiss chard, stems removed and leaves chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

Making the Crust

1. In a large bowl, mix together the flour and salt. Add in the cold cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse sand.
2. Slowly pour in the ice water, mixing with a fork until the dough comes together. If the dough is too dry, add more ice water, 1 tablespoon at a time.
3. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preparing the Filling

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add in the chopped onion and cook until translucent, about 5 minutes.
2. Add in the minced garlic and cook for an additional minute.
3. Add in the chopped swiss chard and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
4. In a separate bowl, mix together the ricotta cheese, mozzarella cheese, egg, dried oregano, and dried thyme.
5. Once the swiss chard mixture has cooled, add it to the cheese mixture and stir until well combined.

Assembling the Pie

1. Preheat your oven to 375°F (190°C).
2. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften.
3. On a lightly floured surface, roll out one of the dough disks into a rectangle that is about 12x16 inches.
4. Carefully transfer the dough to a baking sheet lined with parchment paper.
5. Spoon the filling onto the dough, leaving a border of about 1 inch around the edges.
6. Roll out the second dough disk into a rectangle of the same size and place it on top of the filling.
7. Crimp the edges of the two dough layers together to seal the pie.
8. Using a sharp knife, cut a few slits in the top of the pie to allow steam to escape.
9. Bake for 45-50 minutes, or until the crust is golden brown.
10. Let the pie cool for a few minutes before slicing and serving.

Additional Tips

• If you don't have swiss chard, you can substitute with other leafy greens such as spinach or kale.
• Feel free to add in other vegetables like bell peppers or mushrooms to the filling for added flavor and nutrition.
• For a heartier meal, you can also add in some cooked and crumbled sausage to the filling.

With its flaky crust, flavorful filling, and vibrant colors, this swiss chard slab pie is a delicious and impressive dish that will surely be a hit at any gathering. By using ricotta and mozzarella cheese in the filling, this pie is creamy and satisfying without being too heavy. The addition of dried oregano and thyme adds a subtle but delicious herb flavor that pairs perfectly with the swiss chard. This recipe is also a great way to use up any extra greens you may have on hand, making it both tasty and resourceful. So why not give this unique and tasty swiss chard slab pie a try for your next meal?

HTML code:

    
        <h2>Ingredients You'll Need</h2>
        <h3>Crust</h3>
        <ul>
            <li>2 ½ cups all-purpose flour</li>
            <li>1 tsp salt</li>
            <li>1 cup cold butter, cubed</li>
            <li>¾ cup ice water</li>
        </ul>
        <h3>Filling</h3>
        <ul>
            <li>1 large bunch of <b>swiss chard</b>, stems removed and leaves chopped</li>
            <li>1 onion, chopped</li>
            <li>2 cloves garlic, minced</li>
            <li>1 cup <b>ricotta cheese</b></li>
            <li>1 cup shredded <b>mozzarella cheese</b></li>
            <li>1 egg</li>
            <li>1 tsp dried oregano</li>
            <li>1 tsp dried thyme</li>
            <li>Salt and pepper to taste</li>
        </ul>

        <h2>Instructions</h2>
        <h3>Making the Crust</h3>
        <ol>
            <li>In a large bowl, mix together the flour and salt. Add in the cold cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse sand.</li>
            <li>Slowly pour in the ice water, mixing with a fork until the dough comes together. If the dough is too dry, add more ice water, 1 tablespoon at a time.</li>
            <li>Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.</li>
        </ol>

        <h3>Preparing the Filling</h3>
        <ol>
            <li>In a large skillet, heat a tablespoon of olive oil over medium heat. Add in the chopped onion and cook until translucent, about 5 minutes.</li>
            <li>Add in the minced garlic and cook for an additional minute.</li>
            <li>Add in the chopped swiss chard and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Remove from heat and let cool.</li>
            <li>In a separate bowl, mix together the ricotta cheese, mozzarella cheese, egg, dried oregano, and dried thyme.</li>
            <li>Once the swiss chard mixture has cooled, add it to the cheese mixture and stir until well combined.</li>
        </ol>

        <h3>Assembling the Pie</h3>
        <ol>
            <li>Preheat your oven to 375°F (190°C).</li>
            <li>Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften.</li>
            <li>On a lightly floured surface, roll out one of the dough disks into a rectangle that is about 12x16 inches.</li>
            <li>Carefully transfer the dough to a baking sheet lined with parchment paper.</li>
            <li>Spoon the filling onto the dough, leaving a border of about 1 inch around the edges.</li>
            <li>Roll out the second dough disk into a rectangle of the same size and place it on top of the filling.</li>
            <li>Crimp the edges of the two dough layers together to seal the pie.</li>
            <li>Using a sharp knife, cut a few slits in the top of the pie to allow steam to escape.</li>
            <li>Bake for 45-50 minutes, or until the crust is golden brown.</li>
            <li>Let the pie cool for a few minutes before slicing and serving.</li>
        </ol>

        <h3>Additional Tips</h3>
        <ul>
            <li>If you don't have swiss chard, you can substitute with other leafy greens such as spinach or kale.</li>
            <li>Feel free to add in other vegetables like bell peppers or mushrooms to the filling for added flavor and nutrition.</li>
            <li>For a heartier meal, you can also add in some cooked and crumbled sausage to the filling.</li>
        </ul>

        <b>Featured Keywords: swiss chard, slab pie, superfood, savory, recipe</b>

        <p>With its flaky crust, flavorful filling, and vibrant colors, this swiss chard slab pie is a delicious and impressive dish that will surely be a hit at any gathering. By using <b>ricotta and mozzarella cheese</b> in the filling, this pie is creamy and satisfying without being too heavy. The addition of <b>dried oregano and thyme</b> adds a subtle but delicious herb flavor that pairs perfectly with the swiss chard. This recipe is also a great way to use up any extra greens you may have on hand, making it both tasty and resourceful. So why not give this unique and tasty swiss chard slab pie a try for your next meal?</p>