Rustic Swiss Chard Pie with Yeasted Spelt Crust

Why You’ll Love This Recipe

This pie strikes the perfect balance between sweet and savory, with tender Swiss chard and naturally sweet prunes nestled in a lightly tangy, yeasted spelt crust. It’s versatile, visually stunning, and makes an elegant main course for lunch, dinner, or brunch. Plus, the crust can be made ahead of time, making it convenient for busy days or special occasions.

Ingredients

for the Swiss Chard Pie
7 ounces Swiss chard leaves, 4 large and 6 small stalks
10 medium prunes, pitted
3 medium shallots, roughly chopped (red onion can be used)
2 garlic cloves, peeled and roughly chopped
1 tablespoon olive oil
½ teaspoon Himalayan pink salt
2 tablespoons rolled spelt or oat flakes
3 tablespoons roasted sunflower seeds
1 large egg yolk

for the spelt crust
2 cups plus 1 tablespoon spelt flour, or all-purpose flour
½ teaspoon active dry or instant yeast
½ cup plus 2 tablespoons water
¾ teaspoon Himalayan pink salt
2 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a medium bowl, combine the flour with ½ cup cold water using a fork or dough hook. Let rest for 30 minutes.

2. Dissolve yeast in 2 tablespoons lukewarm water and let it rest for 10 minutes until foamy (skip if using instant yeast).

3. Add yeast (or instant yeast with water), salt, and olive oil to the dough. Knead until smooth and tacky, about 5 minutes.

4. Place dough in an oiled bowl, cover with plastic wrap, and let rest at room temperature for 2 hours until it rises by half.

5. Prepare the filling: Chop Swiss chard into ¾-inch strips and dry. Process prunes, shallots, garlic, olive oil, and salt into a paste. Roast sunflower seeds if not already roasted.

6. Divide dough into two disks, roll out the first to 11 inches, and place it on parchment paper. Spread prune paste, sprinkle oats and sunflower seeds, then layer Swiss chard on top. Season lightly with salt and pepper.

7. Brush a 1-inch edge of the bottom crust with egg wash (egg yolk + 1 tablespoon water). Roll out the second dough disk to 12 inches, fold into quarters, and drape over pie. Seal edges with a fork or fingers, cut steam vents, and brush top with egg wash.

8. Bake: Preheat oven to 400°F (200°C) and bake for 25 minutes until the crust is golden brown.

9. Serve: Slice with a serrated knife and serve with a green salad or cooked vegetables.

Servings and timing

Servings: 1 large pie (about 6–8 slices)
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

• Use all-purpose or whole wheat flour for the crust if desired.

• Add different greens such as spinach or kale in place of Swiss chard.

• Mix in chopped nuts, such as walnuts or pecans, for added texture.

• Experiment with dried fruit other than prunes, like apricots or figs.

• Add fresh herbs such as thyme, dill, or parsley for extra flavor.

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat individual slices in a 350°F (175°C) oven for 10 minutes or until warmed through.

• The crust can be made ahead and refrigerated for up to 2 days; allow to come to room temperature before assembling.

• Pie can also be frozen before baking; thaw in the fridge overnight and bake as directed.

FAQs

What is spelt flour and can I substitute it?

Spelt is an ancient grain similar to wheat but more digestible. You can substitute all-purpose or whole wheat flour.

Can I make this pie vegan?

Yes, replace the egg yolk in the crust with a flax egg or plant-based milk for brushing.

How do I prevent the crust from becoming soggy?

Sprinkle rolled oats or spelt flakes over the prune paste to absorb excess moisture.

Can I use frozen Swiss chard?

Yes, but thaw and drain thoroughly to prevent excess liquid in the pie.

Can I prepare the crust ahead of time?

Yes, the dough can be refrigerated immediately after kneading and used within 1–2 days.

How long can I store the baked pie?

Store in the fridge for up to 3 days in an airtight container.

Can I freeze the baked pie?

Yes, wrap tightly in foil or plastic wrap and freeze for up to 1 month. Reheat in the oven to serve.

Can I add other vegetables?

Yes, mushrooms, bell peppers, or zucchini can be added to the filling.

Can I make smaller individual pies?

Absolutely, divide the dough and filling into smaller portions for individual servings.

Is this pie suitable for meal prep?

Yes, it can be made in advance and reheated, making it perfect for lunches or easy dinners.

Conclusion

This rustic Swiss chard pie combines a flavorful, slightly sweet vegetable filling with a tender, yeasted spelt crust. It’s elegant enough for a special meal yet simple enough for a weeknight dinner. With options for variations, make-ahead preparation, and easy reheating, it’s a versatile dish that will impress both family and guests.

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