Swiss Chard Calzone Recipe
Prep
30 mins
Cook
30 mins
Total Time
1 hr
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: 2 servings
Ingredients
- 1 bunch Swiss chard, reserve enough of the stems for 1/2 cup of chopped stems
- 1 Tbsp. olive oil
- 1/2 cup onion, minced
- 2 large cloves garlic, minced
- 2 Tbsp. raisins or dried cranberries
- 2 tablespoons pine nuts, toasted*
- ½ tsp. oregano
- ½ cup feta
- 1 egg, beaten
- A sprinkling of salt and pepper
- 1 ready-made pie crust The rolled ones work great. Do NOT use the ones that are already formed in a pan.
Instructions
-
Preheat oven to 400° F (204° C).
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Rinse chard thoroughly. Remove the stems from the leaves. Chop enough of the stems to make ½ cup.
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Coarsely chop the chard leaves and set aside.
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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.
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Add the chard leaves, oregano and raisins. Cover. Cook 4 minutes.
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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.
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Unroll the pie crust and place on a baking sheet or in a rectangular casserole dish.
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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.
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Add the beaten egg and the remaining cheese to the vegetables and toss quickly to keep the egg from cooking.
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Scoop the Swiss chard mixture on top of the pie crust and feta cheese.
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Fold the other half of the pie crust over the filling, join edges, and seal with a fold (as shown in the picture).
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Bake for 25 to 30 minutes until crust is a golden brown.
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Remove from oven and let sit 5 minutes. Cut into 2 to 4 pieces and serve.