Spicy Swiss Chard and Feta Cheese Pie in Yogurt Pastry Dough

By • August 29, 2011 12 Comments

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Author Notes: The filling of this pie will remind you of Spanakopita but although most of the ingredients are the same, it tastes very deferent. Sautéed Swiss Chard and jalapenos instead of spinach elevate and change the flavor noticeable to slightly spicy and piquant filling.
Using yogurt in the pastry dough instead of water, gives it not only flakiness but makes a much more tender and easy to roll and shape dough. This recipe can be used for individual hand pies or turnovers.

Food52 Review: On our honeymoon in Greece, my husband and I ate a few dozen wonderful, savory pies filled with wild greens and salty cheeses. I'd hoped that this recipe would remind me of those, and it totally delivered. The dough puffs up beautifully, golden-brown and flaky as promised. The filling is delicious, a great balance between the chard and the cheese, with just a hint of heat. Next time, I may try swapping the sour cream for yogurt, to cut down on the ingredient list, but it's pretty perfect as is.
China Millman

Serves 6-8

For Yogurt Pastry

  • 2 3/4 cups unbleached all-purpose flour plus some more for rolling
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup plain whole-milk Greek style yogurt
  • 1 egg plus 1 tablespoon water for eggwash

For the Spicy Chard and Feta filling

  • 1 bunch Swiss chard
  • 1 tablespoon olive oil
  • 2 jalapenos, seeded and chopped in small pieces
  • Coarse salt and ground pepper
  • 1 pound feta cheese, crumbled into fine pieces (about 4 cups)
  • 1 cup whole-milk ricotta, drained
  • 1/2 cup sour cream
  • 4 large eggs, lightly beaten
  • 1 bunch scallions , sliced thin
  • 1/3 cup minced fresh dill
  • 3 tablespoons juice and zest from 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  1. To make the Yogurt pastry: Whisk together flour and salt in a medium bowl. Beat butter and yogurt in a large bowl with an electric mixer at medium speed until well combined.
  2. Mix in flour and salt mixture at low speed until fully incorporated (dough will be sticky). Halve dough and shape each half into disk. Dust disks with flour, wrap in plastic and chill at least 3 hours or overnight.
  3. To make the spicy Swiss Chard: Separate stems and leaves. Chop leaves and dice stems.
  4. In a large skillet, heat olive oil over medium-high. Add chard stems and jalapeno pieces; cook until stems soften, 3 minutes.
  5. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, about 3 minutes. Uncover and cook until tender and dry, about 6 to 8 minutes.
  6. To make the filling: Mix the feta, ricotta, sour cream, eggs, scallions, dill, lemon juice and zest, nutmeg, and salt (if needed) together in a large bowl.
  7. Stir in the Swiss chard until everything is well combined. (The filling can be refrigerated in an airtight container for up to 24 hours.)
  8. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  9. On a well-floured board, roll out 1 piece of pastry dough (keep the other piece chilled) 12 by 10-inches rectangle about 1/2- inch thick. Transfer to the baking sheet.
  10. Spread the filling on top of the pastry leaving about 3/4-inch border. Roll out the second piece of pastry to the same size and place it on top of the filling, pinching edges together and rolling them up. If the pastry becomes too soft, chill it for about 15 minutes in refrigerator.
  11. Brush the top and border of the pie with eggwash, transfer to the middle rack of the oven and bake for about 45 to 50 minutes rotating sheet halfway through, until the pie is puffed and golden brown. If the top of the pie browns to fast, tent it with foil.
  12. Transfer to a wire rack on the sheet, let cool slightly. Serve warm or at room temperature with sour cream or crème fraîche.

More Great Recipes: Cheese & Dairy|Vegetables|Appetizers|Breakfast & Brunch|Pies & Tarts

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Comments (12) Questions (1)


11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Another real beauty. Saved! ;o)


11 months ago Kukla

Hope you make it, like it and let me know AJ!


over 1 year ago SPark0101

I'm surprised there isn't more praised heaped upon this recipe! I love both the pastry and the filling and have made this for my family numerous times since it was published. This my first yogurt dough and I'm a big fan. The dough is very easy to make, very forgiving, and feels so deliciously silky. I'm also a huge fan of chard and am always looking for new ways to prepare it. Thanks for the recipe, Kukla!


over 1 year ago Kukla

Thank you SPark0101for your lovely comment! I am very glad you like this recipe and bake it often!


about 2 years ago vvvanessa

I'm eager to try the yogurt in the pastry-- it sounds great!


about 2 years ago Kukla

Thank you vvvanessa!! This yogurt pastry dough is easy, the texture is light and flaky and is good for any sweet or savory pies.


over 3 years ago deepthiw

I ended up making this last night with mozzarella instead of feta because of what I had at home, and it turned out delicious! I added a big serrano instead of jalapeno, but the heat just got baked away -- very mild. I might amp up the heat next time, but I have to say, this was a fantastic combo. The lemon zest and nutmeg were so good together.


over 3 years ago Kukla

Thank you deepthw for the nice comment! Happy Holidays!


about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Sounds so good. I love using yogurt in pastry dough for that extra flakiness!


about 4 years ago Kukla

Thank you fiveandspice! It is also very easy to rollout and tasty even cold, right from the refrigerator.


about 4 years ago GiGi26

It sound delicious! Beautiful!!


about 4 years ago Kukla

Thank you GiGi26! It is delicious.