Tipi Creek Farm
Craig and Alisha Scott have always been so happy to receive Swiss Chard in their CSA share and when I asked why, they raved about this SilverBeet Pie. They have kindly shared the recipe and I have I finally downloaded it, be it a little late for this year�s Swiss Chard season, sorry about that!
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup butter, chopped
¼ cup water
4 cups silverbeet (Swiss Chard) washed and chopped
½ cup shredded cheese
2/3 cup milk
¼ tsp nutmeg
½ cup pistachios, coarsely chopped
Mix flours in a large bowl. Rub butter into the flour until misture forms pea-sized crumbs. Add water while cutting mixture with a flat bladed knife. Turn the dough until smooth. Wrap in plastic and store in refrigerator 20 minutes.
Pre-heat oven to. Mix silverbeet, raisins, cheese in a bowl. In a separate bowl mix eggs, milk and nutmeg. Coat silverbeet mixture with egg mixture.
Meanwhile remove dough from refrigerator. Divide into 2/3 and 1/3 portions. Roll 2/3 portion on a lightly floured surface. Lay in a baking dish.
Layer base crust with pistachios. Add silverbeet/egg mixture. Roll out the remaining dough and drape over the baking dish. Press edges of bottom and top crust together. Cut off excess dough. Bake for 50 min at 350° F.