Chard Pie

We are always looking for new and interesting lunch fare. Here is the latest and greatest creation...

Ellen's Chard Pie

Crust:
2 cups flour, 1/2 cup butter (cold and cut into pieces). Use the fingers to combine the butter into the flour. Add water to make a dough. Refrigerate for a while (an hour or so).

Preheat the oven to 400 degrees F.

Filling:
(I actually didn't measure, but this is my best guess. You want to fill the crust with about 3/4 inches of filling.)
Chard (most of the stem removed), steamed lightly, chopped, and squeezed (about 1 1/2 to 2 cups squeezed)
Beets, roasted and peeled and cubed very small (about 1/4" cubes) (about 1/2 to 3/4 of a cup)
Saute these in some butter to absorb the flavor. Turn off the heat and add:
Romano cheese, about 2 oz., cut into matchstick sized pieces
Fresh mozarella, about 2 oz., cubed into 3/8" cubes
Kalamata olives, about a dozen, pitted and chopped
2 eggs, slightly beaten
Salt, pepper, and nutmeg to taste

Roll the crust and place it in a buttered tart pan. Trim the crust to fit the pan. Add the filling and spread it out. Bake for about half and hour or until the filling is done (no longer wet and the cheese is slightly browned) and the crust is golden.

Cool slightly and remove from pan.

We ate it cold in our lunch and then had leftovers for dinner that night, cold. Samara ate it up for lunch with no hesitation. Thomas had to be encouraged to try it, but then enjoyed it. Reed ate nearly half of the pie by himself.  I had to restrain myself - it was very yummy!