Chard, Leek and Feta Pie
This will be you new go to vegetarian recipe. Full flavoured chard pie with a tang of feta encased in a light olive oil pastry.
Equipment
25cm Sandwich Tins
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.
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Notes
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.
Nutrition
Calories: 764kcalCarbohydrates: 113gProtein: 43gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 43mgSodium: 4427mgPotassium: 7004mgFiber: 31gSugar: 21gVitamin A: 110912IUVitamin C: 551mgCalcium: 1098mgIron: 36mg
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