Spicy Swiss Chard and Feta Cheese Pie in Yogurt Pastry Dough
My friend and former PG colleague China Millman made this for my husband and me in her new Brooklyn digs. She was testing the recipe for the website Food52. We loved it and ever since, I've thought about serving it for a Yom Kippur break-the-fast meal. The holiday begins at sundown on Tuesday. After consulting with China, I reduced the filling a bit, and if you have any filling left, it's great beaten with eggs and scrambled. Both the dough and filling can be made ahead, as can the whole pie, and reheated to serve the next day. Look for a creamy feta (there's a great Bulgarian one at Stamoolis in the Strip). I used supermarket feta and found it a little dry. Don't worry if your pie isn't rectangular or perfect. It will still be gorgeous.
-- Miriam Rubin
- 2 3/4 cups all-purpose flour, plus extra for dusting and rolling
- 1 teaspoon coarse sea salt or kosher salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup plain whole milk Greek yogurt
- 1 egg, beaten with 1 tablespoon water for egg wash
- 1 bunch Swiss chard (about 8 ounces)
- 1 tablespoon olive oil
- 2 to 3 jalapeno chiles, seeded if you like, minced
- Coarse sea salt or kosher salt and freshly ground black pepper
- 12 ounces feta cheese, finely crumbled (3 cups)
- 3/4 cup whole milk ricotta cheese
- 1/2 cup plain whole milk Greek yogurt or sour cream
- 1 bunch scallions, thinly sliced
- 1/3 cup chopped fresh dill
- Grated zest and 3 tablespoons juice from 1 large lemon
- 1/2 teaspoon freshly grated nutmeg
- 3 large eggs
Pastry: Whisk flour and salt in medium bowl. In electric mixer, at medium speed, beat butter and yogurt until well blended. With mixer on low speed, add flour, in 2 or 3 additions, mixing until fully incorporated (dough will be sticky). Halve dough; shape each piece into disk. Dust with flour, wrap in plastic. Refrigerate 3 hours or overnight.
Filling: Cut chard leaves from stems. Halve stems lengthwise and slice thinly. Chop leaves. Heat oil in large, heavy skillet over medium heat. Add chard stems and jalapenos; cook, stirring often, until stems soften, 3 to 5 minutes. Add leaves; season with salt and pepper and toss well. Reduce heat, cover and cook, stirring occasionally, until wilted and very tender, 2 to 3 minutes. If greens are wet (mine weren't), cook, uncovered, 2 to 3 minutes more.
In large bowl, with spoon, beat feta, ricotta, yogurt or sour cream, scallions, dill, lemon zest and juice and nutmeg. Taste and season with and salt and pepper. Add eggs and beat well. Stir in chard. Filling may be refrigerated in airtight container up to 24 hours.
Preheat oven to 375 degrees. Line large rimmed baking sheet with parchment paper.
On well-floured surface, roll 1 piece pastry to rough rectangle about 12-by-10 inches. Transfer to lined baking sheet. (Mine was not perfect; don't worry.) Spread pastry thickly with filling, leaving 3/4-inch border (there may some filling left). Roll second piece of pastry to same size and place over filling, pinching and pressing edges together and rolling them up or stamping them with a floured fork.
Brush pie with egg wash. Bake on middle oven rack 45 to 55 minutes, turning it around once, until puffed and golden brown. If browning too fast, cover loosely with foil. Let cool on pan on wire rack. Serve warm or at room temperature. Reheat if serving next day.
Makes 6 to 8 servings.
-- Adapted from Kukla at Food52.com