Swiss Chard Pie Recipe

Swiss chard pie is a delicious way to use up some extra eggs.

Crust (you can also make this crustless or use phyllo dough for the crust)

2 cups flour

½ tsp salt

1/2 cup butter, soft but still cold

1/2 cup lard (preferably from pasture-raised pigs)

1/4 cup ice water

Filling

1 large bunch of chard, stemmed, washed, and chopped

Salt to taste

1 large onion, chopped

1-2 garlic cloves

Lard or cooking oil

¼ cup chopped fresh herbs (basil, cilantro, oregano)

6 large eggs beaten

½ cup milk

6 ounces feta cheese, crumbled

Freshly ground pepper

Preheat oven to 375 degrees.

Instructions for crust

1. Put flour and salt in a bowl or food processor.
2. Dice butter and lard into smaller squares and put into the flour. Using a fork, pastry blender, or food processor, mix (pulse in processor) until butter and flour form small balls about the size of large peas.
3. Add water until mixed. The mixture is ready if you press crumbly dough together and it holds.
4. Put out onto a flat surface and work the flour by folding it over and over to make the crust more flakey.
5. Roll the crust out flat and then transfer to a 9-inch pie pan.

Instructions for filling

1. Fill a bowl with ice water and set aside.
2. Bring a pot of water to a boil.
3. When the water is boiling, put the chard in and blanch it for 1 minute.
4. Using a slotted spoon, transfer chard to the bowl of ice water.
5. Let sit a few minutes, just until cool. Then drain and squeeze to get water out. (Do this by squeezing bunches in your fist.)
6. Heat the lard or cooking oil in a skillet over medium heat and add the onions.
7. Cook the onion, stirring often, until tender but not browned, about 5 minutes.
8. Add the garlic and cooking for another 30-60 seconds until the garlic is fragrant.
9. Stir in the chard, herbs, and salt. Stir mixture until the greens are coated with oil. Remove from heat.

Finishing the pie

1. Beat the eggs and milk in a large bowl, mixer or food processor.
2. Crumble and stir in the feta.
3. Stir in the greens mixture.
4. Add salt and pepper to taste.
5. Pour the filling into the prepared crust.
6. Bake 30-40 minutes, until knife inserted in center comes out clean.