This is a satisfying vegetarian dish that will feed a crowd! It is delicious served warm or cold. If you don’t feel like making the dough, use store-bought phyllo dough for an amazing, flaky crust. You will find Swiss chard and spring onions at the market this week!
FOR THE DOUGH:
- 3 cups all-purpose flour, more for dusting work surface
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ¼ cups cold unsalted butter (2 ½ sticks), cubed
- ⅔ cup ice water
FOR THE FILLING:
- ½ cup extra-virgin olive oil
- 1 bunch spring onions, finely chopped
- 4 garlic cloves, thinly sliced
- Kosher salt, to taste
- 1 tablespoon ground coriander
- 1 tablespoon ground ginger
- Pinch red pepper flakes
- 3 pounds Swiss Chard, stems cut into ¼ -inch pieces, leaves roughly chopped
- ½ cup dry white wine
- ¾ cup sour cream
- Black pepper, to taste
- 1 egg, beaten with 1 tablespoon water
Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.