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- user reviews (5)
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1
recipe Pastry, recipe below
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1
bunch Swiss chard, washed and chopped (about 5 cups)
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1
cup chopped leeks
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4
cloves garlic, minced
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1/4
teaspoon dried thyme, crushed
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1
tablespoon olive oil
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3/4
cup shredded mozzarella cheese
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Fresh Italian (flat-leaf) parsley (optional)
1. Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.
2. Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.
3. On a lightly floured surface, roll Pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley. Makes 4 main-dish or 8 appetizer servings
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/2
cup cold butter
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1/4
cup ice cold water
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1/4
cup sour cream
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2
teaspoons lemon juice
In a large bowl combine flour and salt. Cut up cold butter; cut into flour until mixture resembles coarse meal. Combine water, sour cream, and lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.
- Servings Per Recipe 4,
- Calories 487,
- Protein (gm) 11,
- Carbohydrate (gm) 37,
- Fat, total (gm) 34,
- Cholesterol (mg) 79,
- Saturated fat (gm) 19,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 4033,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 709,
- Potassium (mg) 294,
- Calcium (DV %) 222,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Amazingly delish! I say amazing because even my 14 yo really enjoyed it, and he's skeptical of anything green! I did add about 1/2 -3/4 c sliced mushrooms into the pan while I was sauteeing the leeks and chard stems, then added the chard leaves in a little later. I think next time I will experiment with kale and onion. Also, the prep time shows as 30 minutes, but it took me closer to an hour, I don't think they count the washing, chopping, mincing, shredding in their prep time.
11/22/2011 01:22:41 PM Report Abuseseriously delicious. so good that i'll be making it again tonight! The only things i changed were: kale instead of swiss chard, yogurt instead of sour cream, and 1/2 whole wheat flour, 1/2 white. I served it alongside roasted butternut squash soup and my family (including my 4 year old and toddler) loved it!
8/25/2011 12:27:25 PM Report AbuseI am making this for the second time as I type! It is a surprisingly tasty dish. The first time I didn't have enough swiss chard so I added some kale---it was very good. Even my skeptical husband enjoyed it. It's kind of fun to make! This has become one of my favorite recipes. I will make it for company---maybe as an appetizer.
10/11/2010 05:09:36 PM Report Abusesuper easy and so delicious. we cannot wait to make this again.
9/19/2010 10:23:27 PM Report AbuseI was pleasantly suprised with this recipe! I saw it in the magazine, then happened to get both swiss chard and leeks in my weekly CSA box. And, I had some family over to share it with (since my own didn't want to touch it). We really liked it. Made it two days in a row :-) I do think the dough is pretty sticky (more so the first time I made it). Be sure to put lots of flour under it before you roll it out.
9/6/2010 08:31:21 PM Report Abuse