This pie from Eggs All Day is filled with chard and tangy feta cheese, with an egg or two cracked on top before being baked. It doesn't matter if the yolk is a bit hard once baked - the combination of flavours will be heavenly all the same.
You will need:
3 tablespoons olive oil
2 garlic cloves, sliced
1 red onion, sliced
500 g Swiss chard, cut into 2-cm pieces
4 eggs
200 g feta cheese, crumbled
sea salt and black pepper,
For the dough:
250 g plain flour
150 g 2 tablespoons butter, cubed
2 egg yolks
2-3 tablespoons iced water
Serves 6
To make the dough, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the dough tough. Remove from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm and let rest in the fridge for 30 minutes.
Put 2 tablespoons of the oil in a frying pan set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan and set aside to cool.
Preheat the oven to 220°C. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm in diameter, trimming away any uneven bits. Roll the edge over to form a 1 cm border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the dough.
Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta cheese over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 mi nu Les, until the dough is golden and the top of the pie is just starting to turn brown.
Let cool for 10 minutes before cutting into slices to serve.
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