Swiss Chard Pie

10 January 2013


makes one 9 " pie

Enough Pie crust for a double 9" pie (recipe on facing page)

4 large bunches chard, washed well, stems removed

2 1/2 to 3 cups bechamel sauce

1 egg

Bring a large pot of well-salted water to a boil. Preheat the oven to 350o. If the bechamel is cold and thick, leave it by the stove to warm up a little. Blanch the chard in the boiling water until tender (about 5 minutes if the water is boiling the whole time, but this depends a bit on whether the chard is young and tender or old and tough so taste it to make sure it's done.) Skim the chard out of the water or drain in a colander and rinse a little in cold water to stop it from cooking further. Squeeze as much water as you can from the cooked chard.

Line a 9" pie plate with one sheet of pastry dough and fill with cooked chard. Sprinkle with a little salt and pepper. Pour the bechamel over the chard, cover with the other sheet of dough. Trim and crimp the edges of the pie crust and brush with an egg yolk mixed with a splash of water to create a beautiful glaze on the pie. Bake it for about 45 minutes or until the crust is nicely golden brown. Let cool for 30 minutes or more before serving.