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Prep Time
15 mins
Total Time
1 h
Serves
8

Ingredients

2 tbsp
olive oil
30 mL
1
large bunch Swiss chard, stems removed, leaves coarsely chopped
1
small onion, finely diced
2
cloves garlic, minced
½ tsp
salt
2 mL
pinch of hot pepper flakes
½ cup
ricotta cheese
125 mL
2
eggs, divided
1 tbsp
honey
15 mL
2 tsp
finely grated lemon zest
10 mL
1 tbsp
lemon juice
15 mL
2 oz
Brie, cut into ½ in. (1 cm) cubes
60 g
1
refrigerated rolled pie crust (7 oz/200 g)

Method

Step 1
Heat oil in large skillet over medium heat. Cook Swiss chard, onion, garlic, salt and hot pepper flakes about 10 min., or until onions are soft and Swiss chard is wilted. Remove from heat to cool completely.
Step 2
Meanwhile, preheat oven to 200°C (400°F). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes.
Step 3
Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2 in. (5 cm) border around the edge. Fold pie crust border over the edge of the filling, making several small tucks, to shape into a round, rustic pie. Beat remaining egg with 1 tbsp (15 mL) water; brush onto border.
Step 4
Bake on lowest rack 30 min., or until pie crust is golden brown and filling is set. (Make-Ahead: Pie can be baked up to 1 day in advance, cooled, covered and kept chilled. Reheat in 180°C (350°F) oven about 25 min., or until hot. Serve warm or at room temperature. Cut into small wedges as an appetizer or serve for lunch with a fresh green salad.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
250
Fat:
16 g
Saturated Fat:
5 g
Carbs:
19 g
Fibre:
1 g
Sugar:
5 g
Cholesterol:
60 mg
Protein:
7 g
Sodium:
470 mg