Chard, Leek and Feta Pie With Olive Oil Pastry
Chard pie takes centre stage in this delectable vegetarian recipe that beautifully marries the earthy tones of leafy greens with the subtle sweetness of leeks and the creamy tang of feta cheese. Encased in a flaky olive oil pastry that adds a hint of richness without overpowering the filling. Inspired by the BBC Food magazine.
Ingredients
- 2 tbsp Olive Oil
- 2 Leeks (finely chopped)
- 300g Chard (stems and leaves (swiss or rainbow chard))
- 4 Garlic Cloves
- 15 g Parsley
- 15 g Mint
- 1 Lemon (zest and juice)
- 1 tbsp Nut butter (peanut or almond)
- ½ tsp Chilli Flakes
- 200 g Feta (crumbled)
- Salt and pepper (to season)
Olive Oil Pastry
- 400 g Plain Flour
- 100 ml Olive Oil
- 1 Egg (beaten)
- 2 tbsp Sesame Seeds
- 1 tsp Salt
- 100 ml Cold Water
How to make chard pie with leek and feta
Olive Oil Pastry
- Add the flour and salt to a bowl. Pour over the olive oil and fork together. Mix the water and egg together and add ¾ of the egg mixture to the flour. Combine together and kneed to a dough. Divide into 2 pieces and leave to rest in a cool area until needed.
Chard Pie Filling
- Heat the oil in a frying pan and add the leek with a pinch of salt. Cook on a low to medium heat for a bout 10 minutes, until soft and caramelised.
- Meanwhile, strip the chard leaves of the stems and chopped the stalks. Put the leaves in a colander and pour over boiled water so the leaves begin to wilt. Leave to cool for one minute then squeeze the leaves to get rid of the excess liquid and finely chop.
- Add the garlic and chopped stems to the leeks and cook for 3 minutes the stir in the chopped leaves. Add the herbs, lemon zest, juice, nut butter and chilli. Cook for 2 mins until no liquid remains. Tip the mixture into a bowl and leave to cool.
- Mix in the crumbled feta and season with salt and pepper. Preheat the oven to 200℃/180℃fan/gas 6/400℉.
- Roll out one of the pastry dough about 28cm in diameter and about 3mm thick. Add to a greased round tin and spoon the chard filling in the middle of the pastry leaving a border of about 2cm. Brush the edges with egg wash. Top with the other pastry dough and tuck in at the sides.
- Brush with egg wash all over and sprinkle with sesame seeds. Cut a few steam holes in the middle of the pastry with a sharp knife. Bake in the oven for about 50 mins until golden brown. Leave to cool for 10 minutes before serving.
Roll out the pastry Place in a pie tin Fry the leeks Add the chard stems and fry Add the chopped chard leaves Mix together and allow to cool in a bowl Add the crumbled feta cheese to the mixture Add the pastry on top tucking in at the sides. Brush with egg wash and sprinkle sesame seeds on top
Top Tips
Here are some top tips to ensure your chard, leek, and feta pie with olive oil pastry turns out perfectly every time:
- Freshness First: Choose the freshest chard you can find, with vibrant green leaves for the best flavor and nutrition. Similarly, look for leeks that are firm and bright in color.
- Prep Your Greens: Rinse your chard and leeks thoroughly to remove any dirt or grit.
- Sauté to Perfection: Gently sauté the leeks until they’re just softened, not browned, to bring out their natural sweetness. Add the chard leaves towards the end of the cooking process to retain its color and texture.
- Drain Excess Moisture: Make sure to drain any excess liquid from the chard leaves after you’ve pored boiling water over them.T oo much moisture can make your pastry soggy.
- Season Well: Don’t forget to season your filling with a pinch of salt, pepper, and perhaps a dash of nutmeg or thyme to complement the flavors of the chard and leek.
- Crumble the Feta: When adding feta, crumble it evenly over the greens for a well-distributed creamy texture and salty tang in every slice.
- Chill the Pastry: Keep your olive oil pastry chilled until you’re ready to use it. This makes it easier to handle and helps prevent shrinkage during baking.
- Preheat Your Oven: Ensure your oven is fully preheated before baking the pie to get that perfect golden crust.
- Egg Wash for Shine: Brush the top of your pie with an egg wash before baking for a glossy, appetizing finish.
- Let it Set: After baking, let your pie sit for a few minutes before slicing. This allows the filling to set and makes for cleaner cuts.
Remember, the key to a great chard pie is balancing the textures and flavours, so take your time with each step to create a pie that’s sure to impress!
Serving suggestions
This chard, leek, and feta pie with olive oil pastry is a versatile dish that can be served in a variety of delicious ways:
No matter how you choose to serve it, this chard pie is sure to be a delightful addition to any meal!
Storage for chard pie
Storing your chard pie properly will help maintain its freshness and flavour. Here’s how to store it:
Cool Down: Before storing, allow your chard pie to cool completely to room temperature. Storing it while it’s still warm can lead to condensation inside the container, which can make the pastry soggy.
Refrigerate: Once cooled, cover your pie with plastic wrap or aluminum foil, or place it in an airtight container. Then, refrigerate it. The pie will typically keep well for up to three days.
Freeze for Longer Storage: If you want to keep your chard pie for longer than a few days, freezing is a great option. Wrap the pie or individual slices securely in plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container. Properly stored, it can last for up to two months in the freezer.
Reheating: When you’re ready to enjoy your pie again, you can reheat it in the oven. If it’s refrigerated, bake it at 350°F (175°C) until it’s heated through, which should take about 20 minutes. If it’s frozen, you can either let it thaw in the refrigerator overnight before reheating or increase the oven time and cover the pie with foil to prevent over-browning.
Note on Texture: Keep in mind that while the pie will still taste delicious after storage, the pastry might not retain the same flaky texture it had when freshly baked, especially if it has been frozen and thawed.
By following these storage tips, you can enjoy your chard pie for days or even weeks after you first make it.
Chard, Leek and Feta Pie
Equipment
Ingredients
- 2 tbsp Olive Oil
- 2 Leeks (finely chopped)
- 300g Chard (stems and leaves (swiss or rainbow chard))
- 4 Garlic Cloves
- 15 g Parsley
- 15 g Mint
- 1 Lemon (zest and juice)
- 1 tbsp Nut butter (peanut or almond)
- ½ tsp Chilli Flakes
- 200 g Feta (crumbled)
Olive Oil Pastry
- 400 g Plain Flour
- 100 ml Olive Oil
- 1 Egg (beaten)
- 2 tbsp Sesame Seeds
- 1 tsp Salt
- 100 ml Cold Water
Instructions
Olive Oil Pastry
- Add the flour and salt to a bowl. Pour over the olive oil and fork together. Mix the water and egg together and add ¾ of the egg mixture to the flour. Combine together and kneed to a dough. Divide into 2 pieces and leave to rest in a cool area until needed.
Chard Pie Filling
- Heat the oil in a frying pan and add the leek with a pinch of salt. Cook on a low to medium heat for a bout 10 minutes, until soft and caramelised.
- Meanwhile, strip the chard leaves of the stems and chopped the stalks. Put the leaves in a colander and pour over boiled water so the leaves begin to wilt. Leave to cool for one minute then squeeze the leaves to get rid of the excess liquid and finely chop.
- Add the garlic and chopped stems to the leeks and cook for 3 minutes the stir in the chopped leaves. Add the herbs, lemon zest, juice, nut butter and chilli. Cook for 2 mins until no liquid remains. Tip the mixture into a bowl and leave to cool.
- Mix in the crumbled feta and season with salt and pepper. Preheat the oven to 200℃/180℃fan/gas 6/400℉.
- Roll out one of the pastry dough about 28cm in diameter and about 3mm thick. Add to a greased round tin and spoon the chard filling in the middle of the pastry leaving a border of about 2cm. Brush the edges with egg wash. Top with the other pastry dough and tuck in at the sides.
- Brush with egg wash all over and sprinkle with sesame seeds. Cut a few steam holes in the middle of the pastry with a sharp knife. Bake in the oven for about 50 mins until golden brown. Leave to cool for 10 minutes before serving.
