Description
A flaky, savory Italian-style Swiss chard pie with buttery pastry and a hearty filling of greens, garlic, cheese, and halal beef sausage. Perfect warm or at room temperature for lunches, picnics, or make-ahead meals.
Ingredients
- For the pastry:
- 20 tablespoons (2 1/2 sticks) cold unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup ice water
- For the filling:
- 1 tablespoon extra-virgin olive oil
- 3 ounces (2/3 cup) finely chopped halal beef sausage
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 3 pounds Swiss chard, stemmed and cut into 1-inch pieces
- 4 ounces (2 cups) Parmigiano-Reggiano cheese, grated
- 1 large egg, lightly beaten (plus more for brushing)
Instructions
- Grate 4 tablespoons of butter on a box grater and freeze. Cut the remaining butter into 1/2-inch cubes.
- In a food processor, pulse 1 1/2 cups flour with the salt. Add butter cubes and process until a smooth dough forms.
- Break dough into chunks, add remaining flour, and pulse to form small uneven pieces no larger than 1 inch.
- Transfer to a bowl, add the grated frozen butter, and toss to coat.
- Sprinkle half the ice water over the mixture, toss, then add the rest and press together until the dough forms.
- Divide dough in half, shape into 5-inch squares, wrap tightly, and chill at least 2 hours. Let rest 10 minutes before rolling.
- Heat oven to 400°F (200°C), rack in the lower-middle.
- In a Dutch oven, cook the halal sausage in olive oil over medium-low until lightly browned, 5–7 minutes. Transfer to a bowl.
- Cook onion in the same pot until softened; add garlic and cook until fragrant.
- Increase heat, add Swiss chard in batches, wilt, cover and cook 2–4 minutes, then uncover and cook until all moisture evaporates.
- Cool mixture to room temperature, then stir in cheese and browned sausage.
- Grease a rimmed baking sheet.
- Roll one dough square into a 14×10-inch rectangle and place on the sheet.
- Spread filling evenly, leaving a 1-inch border. Brush border with beaten egg.
- Roll out the second dough square and place over top. Seal, crimp edges, cut vents, brush with egg, and sprinkle a little extra sausage if desired.
- Bake 30–35 minutes, rotating halfway, until golden and crisp.
- Cool 30 minutes before slicing.
Notes
- Add ricotta to the filling for extra creaminess.
- Substitute chard with kale or spinach if needed.
- Add parsley, thyme, or red pepper flakes for brightness or heat.
- Cook off all liquid from greens to prevent a soggy crust.
- Baked slices freeze and reheat very well.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 85mg
