Rainbow Chard Pie







With olive oil and spelt crust



2 cups of spelt flour

1 tsp salt

2 tsp mixed dried herbs

1/2 cup of water

1/4 cup olive oil


1 large bunch of rainbow chard/ silverbeet, chopped into 0.5cm stripes

1/2 small leek, finely sliced

2 cups of ricotta

2 eggs

2 tsp lemon zest (keep lemon for serving)

1/2 teaspoon ground nutmeg

1 handful off parsley, chopped finely


Reheat Heat oven to 180c

Grease and dust or line a medium sized pie dish

In a bowl, combine sifted spelt flower, salt and dried herbs

Add the oil and water, mix to combine

Transfer to bench and knead lightly until the dough comes together into a ball

Roll out your pastry with a rolling pin {I find it easiest to to this between two sheets of baking paper- then I reserve the paper for another time to minimise waste}

You should have enough pastry to line your dish and then cover it.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough with a knife. Use a fork to prick all over the base of your pie dish and place in the oven for 15 minutes or until lightly golden.

If you need to, re-roll the excess for the pie top, cover with the baking paper and place in the fridge to rest.

In the mean time, combine the chard, leek, ricotta, eggs, nutmeg, parsley and lemon zest in a bowl. Use a spoon to mix well.

Remove pie dish from the oven, allow to cool for 5-10 minutes. Add filling and place the remaining pastry on top, pressing down the edges with a fork and using a knife to make 2 slits in the middle (this will let the steam out). Return the dish to the oven for another 20-30 minutes or until the crust is a lovely golden brown and the filling is piping hot.

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Optional: Serve with a squeeze of lemon.