It is more “Scottish monsoon” than “flaming June” around here so you will forgive me, I hope, for ignoring salads and plumping for pie. A summer-into-fall (!) luscious chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Pie for savoring.
Am I making you hungry yet?
This savory pie is based on one I have been making for over 25 years for family, friends and work. After an absence on the menu for a few months, I made it this week for one of my cancer nutrition classes, and a very kind woman remarked that it was the best pie she had ever tasted.
I’ll take that.
Usually, we have it filled with shaved broccoli and fresh, wilted spinach – and indeed this is how I made it for the group – but my garden chard is racing away from me and so I chopped it back, and chopped it up, for a family pie. I also had a random tray of plump portobello mushrooms as well as a fat head of broccoli, so they got roped in for extra taste, nutrition and all-important texture. This on-the-hoof combination was demolished in a flash. No leftovers. No regrets.
An all-chard pie is a fine thing, as minerally as a flint-dry Riesling (my favourite style of wine). But it can be a bit intense, and most would welcome the sweetness of broccoli and the depth of mushroom. Add in the subtle complexity – and yes, magic – of za’atar and you have a pie deserving of double helpings.
Am I making you hungry yet?
***Also, maybe you saw my post about this last month (and my nomination badge in my sidebar), but I’ve been nominated for a Good Housekeeping award for best food blog. If you like what I do here, I would REALLY appreciate your vote. Voting ends soon. Here’s the link. THANK YOU!! ***
Middle Eastern Rainbow Chard PieServings: 6
A summer-into-fall chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Easily vegan and gluten-free. The pie tastes best just warm. If you have leftovers tuck into them without reheating for the best eating experience. Serve with my Brazilian Sweet Potato and Peppers Salad. xxx
***Vegan option at the end of the recipe***
300g (about 15 large leaves) of rainbow or Swiss chard, thinly sliced including stems if tender
1 head of broccoli, florets shaved off and stems cut into small pieces (stems are the best bit!)
Palmful of pine nuts
- 1 head of broccoli, florets shaved off and stems cut into small pieces (stems are the best bit!)
- 2 tbsp olive oil, divided use
- 1 medium onion, diced
- 4 large organic eggs, beaten
- 1 tsp butter or olive oil