Chard-Wrapped Greek Yogurt Pies
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6large chard leaves, washed
- 2cups plain full-fat Greek-style yogurt
- Salt and black pepper
- 2cloves garlic, grated
- ¼cup chopped scallions
- 1tablespoon chopped mint
- 2teaspoons chopped dill, plus more for garnish
- Extra-virgin olive oil
- 1teaspoon lemon zest
- ¼cup cornmeal or rice flour
- A handful of lightly toasted pine nuts
- Greek olives, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
163 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 9 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
- Step 2
Put yogurt in a mixing bowl and season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
- Step 3
Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with ½ cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
- Step 4
Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Tip
- Pies may also be served room temperature or baked in advance and reheated briefly.
Private Notes
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Cooking Notes
Harriet
Can you make one larger pie? Any help adapting the recipe welcome.
Dick
May I ask a nerdy question? The nutritional information says the 6 servings have in total about 1200 calories. 2 cups of yogurt is around 400. A quarter cup of cornmeal adds another 150. How does the total get to 1200?
Meg
I made this last night, and it was very good. The one modification I made was to roll the yogurt mixture in the leaves, as if I was making cabbage rolls. Then I placed them side by side in a greased baking dish. Not quite as pretty as the illustration, but faster and easier.
Barbara Gentry
Emily1 year ago Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil. Reply 2 This is helpful
Pecavo
Delicious! I added some crumbled feta to the yogurt mix, but otherwise stuck to the recipe...delicious, herbal and aromatic. Great with a cool glass of white wine!
zeichgeist
Great! Easy! One note: I used Swiss Chard and the blanching time was under 30 secs. 1 minutes made them too soft.
Pecavo
Drizzle a little honey onto the pies just before serving...makes them fantastic!
vivien
I made this in a small (4 cup) Staub gratin dish. I lined the greased dish with chard, leaving the ends draped over the side. I used all the filling (added feta), and folded the draped chard over the filling. Baked as directed, let cool, and unmolded. Worked well and was delicious.
Leslye
Substituting grape leaves for chard works too. First put fresh grape leaves in shallow bowl, Pour boiling water to cover, cover bowl, let sit ten minutes.. drain and dry leaveleavetea towel.
Michele Wells
What a fantastic recipe! I have many gluten-free friends, and coming up with items for appetizers is really difficult. I also have lots of Swiss chard in my garden. I agree with a previous commenter that it takes only about 20 seconds to blanche the leaves. I used three large leaves in each ramekin. I also used toasted walnut pieces instead of pine nuts, because that's what I had on hand. I will make this again and again. Superb.
Susan L
Absolutely - I have done it several times - no adjustments necessary. I used a glass pie pan, poured in some olive oil, draped the leaves as directed for the ramekin version (overlapping them in the middle so the bottom was covered) and stuck it in the oven - 20 minutes give or take a few depending on your oven. It slid out of the pie pan and looked gorgeous on the plate!!
Roxy
I think this would be great as a stuffing for large portobello mushrooms--especially for the carb-conscious!
Emily
Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.
Marylyn
In the 40's, my mother's quick supper when she had after school duties (she was a teacher, my dad the principal at a small Hamakua school on the Big Island of Hawaii) used to make a similar, less elegant, meal of spinach, slightly cooked with minimum of water & a pat of butter, into which she broke eggs, covered the pot, lowered the heat and pouched the eggs to desired doneness. She served it with rice; I serve mine over toast with salad.
Meg
I think it's possible to get to 1200. I count the following:
665 calories for 2 cups of full fat Greek yogurt
150 cal for cornmeal
360 cal for 3 tbsp olive oil
That leaves me just shy of 1200. I haven't included anything for the chard, or for pine nuts as illustrated in the photo.
Valerie
This was very nice for dinner after an extra heavy lunch. For hungry people, better for lunch. It was tasty, and my guests liked it very much (sincere, I believe, one generally offers unvarnished opinions). I used cornmeal because I had it, but think it would be better with the rice flour. The cornmeal was still a bit grainy.
Bob
Seemed a bit too lemony. I think using Meyer lemon zest would be better. Tested full fat and non fat yogurt. Couldn’t tell the difference. One minute is too long for chard, it will overcook in the oven. Honey drizzle sounds fantastic!
max
Has anyone tried freezing this? Before or after baking?
Elise
Delicious! One pie per person for an appetizer, 2 if it’s the main course
Home
I used blue cornmeal because that’s what I had on hand. I figured it would give the filling a grayish cast, but it actually turned a lovely shade of pink when it was baked.
Barbara Gentry
Emily1 year ago Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil. Reply 2 This is helpful
Carla
I made 2 larger ones as a very filling main, and replaced 4 oz. yogurt with 4 oz. goat cheese. I could see the larger format as a dip, or the filling of a tart shell (perhaps with the chard chopped up and mixed in). Really tasty any which way.
Matt Weber
These were really good, and held up well to re-warming. I used the tip about microwaving the chard instead of blanching it, and that was so easy. Thank you! I mixed some feta in with the greek yogurt. Very tasty. I will definitely make these again.
Susan L
I have made this recipe 5 or 6 times now, both as directed (using ramekins) and as one big pie. No matter how you do it, it is delicious! It's quick, simple and beautiful to serve.
Emily
A few suggested modifications: (1) we used 0% yogurt and there was no appreciable difference, (2) I mixed about a quarter cup of toasted pine nuts in with the yogurt mixture, which went over very well, (3) once I cut the top 1/4 (lengthwise) off poblano peppers, removed seeds/veins, and stuffed them with the yogurt mix before replacing 1/4 and baking at the same temp for same time - they were delicious, (4) a drizzle of honey is exactly right - nice offset to the salty olives and tangy yogurt.
Emily
Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.
Diane
used large kale leaves, cutting trimming thickest part of vein on the back to achieve pliability, and blanching for just about one minute -- worked very well. Added about 1/3 cup feta, which seemed just about right.
JanetWH
Delicious, although we prefer more chard to filling ratio, so next time I'll add a few more leaves. And there will be a next time!
elizabeth
Wondering 1) would chickpea flour work? 2) for the unmolding, are the ramekins turned over so that the bottom is exposed or are they turned once onto a plate and then back over, so that the leaves that originally were folded over the top are "peeled back"? Sorry but am not much of a cook and am very enthusiastic about the look of this recipe!
David Look
From Tanis: 1. chickpea flour or rice flour can easily be substituted.
2. unmold with folds at top for easy access, as you describe.
Marty
Served to guests; everyone loved it. Made it the night before, then re-heated in oven. I added lots more lemon and herbs. No need for cheese, altho I'm sure it would be yummy. Could not find my ramekins so used mini-bundt pans -- looked great when flipped out of pans onto platter! Over-cooked the chard; it tore, so just spread it along bottom of bundt pans; looked fine, tasted great. Served alongside fresh cherry tomatoes -- pretty. Would definitely make again, only double the recipe.
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