Chard, also known as Swiss chard, is a leafy green vegetable related to beetroot and spinach and is widely used in Mediterranean cooking. The Spinach Pie recipe which I posted a few months ago was a family favourite often cooked by my mother using chard, instead of spinach, because she preferred the stronger taste.

Chard is now back in season so when I spotted it at the supermarket last week I bought some on the spur of the moment without having any idea what I would cook with it. There was something very fresh and appealing about this particular chard with its dark green leaves and pink stalks.  I could have made my Mum’s recipe but  fancied having a go and creating a lighter version using less pastry.

After checking out the  fridge and cupboards back home looking for inspiration,  I  had one of those  “erm” moments where different flavours and textures float freely in my mind making connections or rejections (a bit like a speed dating session for food where the chemistry’s got to be right !)

The pie that finally came together was a winning combination of chard with garlic, leek and mozzarella framed in lovely light puff pastry. You could also use other types of pastry such as filo for a crisper, less fatty version or even short crust pastry.

Slimmers’ version: If you want to cut down on calories simply cook the chard filling without pastry or mozzarella. This would work beautifully with  some freshly baked cod or salmon.

Budget version: Cut down on costs by simply cooking the vegetables without pastry or mozzarella and top with an egg.

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