A hearty vegetarian meal with Swiss chard and an assortment of healthy ingredients wrapped in a pie crust and baked.
Course:
Main Course, Vegetarian
Keyword:
Swiss Chard, vegetarian
Yields: 2servings
Recipe Author: MJ of MJ's Kitchen
Ingredients
1bunch Swiss chard,reserve enough of the stems for 1/2 cup of chopped stems
1Tbsp.olive oil
1/2cuponion,minced
2large cloves garlic,minced
2Tbsp.raisins or dried cranberries
2tablespoonspine nuts,toasted*
½tsp.oregano
½cupfeta
1egg,beaten
A sprinkling of salt and pepper
1ready-made pie crustThe rolled ones work great. Do NOT use the ones that are already formed in a pan.
Instructions
Preheat oven to 400° F (204° C).
Rinse chard thoroughly. Remove the stems from the leaves. Chop enough of the stems to make ½ cup.
Coarsely chop the chard leaves and set aside.
Heat the oil in a skillet over medium-low heat. Add the garlic and onion. Sauté 3 minutes. Add the stems. Sauté another 3 minutes.
Add the chard leaves, oregano and raisins. Cover. Cook 4 minutes.
Remove the cover. Increase heat to medium-high. Stir ingredients, cooking for 1 minute or until most of the liquid has evaporated. Remove from heat and add the toasted pine nuts.
Unroll the pie crust and place on a baking sheet or in a rectangular casserole dish.
Sprinkle a little more than half of the cheese on half of the pie crust leaving the outer 1 inch (25 mm) of the edge clean.
Add the beaten egg and the remaining cheese to the vegetables and toss quickly to keep the egg from cooking.
Scoop the Swiss chard mixture on top of the pie crust and feta cheese.
Fold the other half of the pie crust over the filling, join edges, and seal with a fold (as shown in the picture).
Bake for 25 to 30 minutes until crust is a golden brown.
Remove from oven and let sit 5 minutes. Cut into 2 to 4 pieces and serve.