Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Swiss Chard or Spinach Pie
From the recipe collection of Jeni
Yield: 6 – 8 servings
Filling:
2 lbs. Swiss chard or spinach, parboiled and squeezed dry
2 eggs
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
1 Tbsp. olive oil
Pastry dough:
2 cups flour
pinch salt
1 egg
1/4 cup olive oil
1/4 cup lukewarm water
additional flour for rolling
Place flour, salt, egg, olive oil, and water in bowl. Mix with fork.
Knead until dough is soft and consistent. Form into ball; cover and let
stand 1 hour.
Roll 1/2 dough on floured board. Using rolled dough, line oiled
9” round baking dish. Fill pastry lined baking dish with first
four filling ingredients. Roll remaining dough and cover filling, wetting
and crimping edges to seal. Make steam vents in top crust. Brush
with 1 Tbsp. olive oil. Bake in 350o F oven for 30 minutes.
Serve hot.