Posted on May 18, 2017 There have been 0 comments
Swiss chard, feta and egg pie for Veggie Week
Why not take part in National Veggie Week this weekend and try this tempting feta and egg pie recipe. A perfect dish to serve for casual dinner party or to snuggle on the sofa and watch a film with. This pie is topped with swiss chard, but you could also add tomatoes, spinach or any other vegetables you fancy! It is veggie week after all!
Swiss chard, feta & egg pie
3 tablespoons olive oil
2 garlic cloves, sliced
1 red onion, sliced
500 g/1 lb. Swiss chard, cut into 2-cm/3⁄4-inch pieces
200 g/7 oz. feta cheese, crumbled sea salt and freshly ground black pepper
250 g/2 cups plain/all-purpose flour
150 g/1 stick unsalted butter, cubed
2 egg yolks
2–3 tablespoons iced water
To make the pastry, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the pastry tough.
Remove the dough from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm/plastic wrap and let rest in the fridge for 30 minutes.
Put 2 tablespoons of the oil in a frying pan/skillet set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan/ skillet and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan/ skillet and set aside to cool.
Preheat the oven to 220ºC (425ºF) Gas 7. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm/14 inches in diameter, trimming away any uneven bits.
Roll the edge over to form a 1-cm/1⁄2-inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry.
Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.
Let cool for 10 minutes before cutting into slices to serve.
This recipe is from Market Vegetarian by Ross Dobson.
Photography by Richard Jung ©Ryland Peters & Small