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Swiss Chard, Potato and Carrot Pie

Serves 4 to 6


9  x 1 1/2 inch pie dish or similar casserole dish

Extra virgin olive oil

1  medium onion, finely chopped

2  large carrots, peeled and grated on medium holes of cheese grater

1 cup cooked and well squeezed Swiss chard, chopped (1 bunch Swiss chard, cleaned, leaves only, steamed)

4  medium Yukon Gold potatoes, microwaved until cooked, cooled and peeled

1  large egg

1/2  cup grated Parmigiano Reggiano or Pecorino Romano cheese

Grating of nutmeg

Salt and pepper taste


Preheat the oven to 350°F.

Brush the pie pan with olive oil and set aside.

In a medium size sauté pan, heat 2 tablespoons olive oil; add the onion and carrot and cook until onion begins to soften; stir in the chopped Swiss chard and cook a couple of minutes.  Transfer mixture to a bowl.

Mash the potatoes and add the egg, cheese, nutmeg, salt and pepper.  Combine with the Swiss chard mixture; adjust seasoning, if necessary, and spread in the pie plate.  Drizzle the top with olive oil and sprinkle with more grated cheese.

Bake for 30 to 35 minutes.  Serve scooped from the pie dish.

This recipe is featured on show 2810 – Vegetable Pies.


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