Summer Chard Pie

Summer chard pie

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.

Summer Chard Pie

Prep to Plate:  Prep: 30 mins  Cooking time: 20 mins

Difficulty: Difficulty level 1

Ingredients (feeds 4-6)

  • 500g chard (Swiss or other variety)
  • 1 ball of mozzarella
  • 2 garlic cloves
  • 1/2 leek
  • 1 tspn fennel seeds (preferably freshly crushed)
  • 8-10 cherry tomatoes
  • 2-3 tbspns olive oil
  • 1 block of puff or other pastry


  1. Grease a pie dish and set to one side.
  2. Heat oven.
  3. Wash veg and chop off stalks from chard ( keep stalks and  add to vegetable soups for added flaovour)
  4. Chop chard leaves into strips and set aside.
  5. Chop garlic and leeks. Crush fennel seeds.
  6. Heat oil in pan and add chard frying gently for a few minutes until it softens.
  7. Add leek and garlic and fry gently for a couple more minutes on a gentle heat before adding fennel. Add salt and pepper to taste. Then set to one side.
  8. Roll out pastry and put into a greased oven proof dish.
  9. Top pastry with chard mixture
  10. Add a layer of sliced mozzarella and tomatoes
  11. Glaze pastry edges with a little milk.
  12. Cook in medium hot oven until pastry is golden brown and cheese has melted at a temperature of 200° C, Gas 7 (for around 20-30 minutes).

Summer Chard Pie

© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and /or duplication of this material without express written consent from this blog’s author/and or owner is strictly prohibited.

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