by Kukla
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Kukla's Notes:
Expand• 2 3/4 cups unbleached all-purpose flour plus some more for rolling Ask a question about this ingredient
• 1 teaspoons coarse salt Ask a question about this ingredient
• 1 cup (2 sticks) butter, softened Ask a question about this ingredient
• 1 cup plain whole-milk Greek style yogurt Ask a question about this ingredient
• 1 egg plus 1 tablespoon water for eggwash Ask a question about this ingredient
• 1 bunch Swiss chard Ask a question about this ingredient
• 1 tablespoon olive oil Ask a question about this ingredient
• 2 jalapenos, seeded and chopped in small pieces Ask a question about this ingredient
• Coarse salt and ground pepper Ask a question about this ingredient
• 1 pound feta cheese , crumbled into fine pieces (about 4 cups) Ask a question about this ingredient
• 1 cup whole-milk ricotta, drained Ask a question about this ingredient
• 1/2 cup sour cream Ask a question about this ingredient
• 4 large eggs , lightly beaten Ask a question about this ingredient
• 1 bunch scallions , sliced thin Ask a question about this ingredient
• 1/3 cup minced fresh dill Ask a question about this ingredient
• 3 tablespoons juice and zest from 1 lemon Ask a question about this ingredient
• 1/2 teaspoon freshly grated nutmeg Ask a question about this ingredient
To make the Yogurt pastry: Whisk together flour and salt in a medium bowl. Beat butter and yogurt in a large bowl with an electric mixer at medium speed until well combined.
Ask a question about this stepMix in flour and salt mixture at low speed until fully incorporated (dough will be sticky). Halve dough and shape each half into disk. Dust disks with flour, wrap in plastic and chill at least 3 hours or overnight.
Ask a question about this stepTo make the spicy Swiss Chard: Separate stems and leaves. Chop leaves and dice stems small.
Ask a question about this stepIn a large skillet, heat olive oil over medium-high. Add chard stems, and jalapeno pieces; cook until stems soften, 3 minutes.
Ask a question about this stepSeason with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender and dry, about 6 to 8 minutes.
Ask a question about this stepTo make the filling: Mix the feta, ricotta, sour cream, eggs, scallions, dill, lemon juice and zest, nutmeg, salt (if needed) together in a large bowl.
Ask a question about this stepStir in the Swiss Chard until everything is well combined. (The filling can be refrigerated in an airtight container for up to 24 hours.)
Ask a question about this stepPreheat oven to 375 degrees F. Line a reamed baking sheet with parchment paper.
Ask a question about this stepOn a well floured board, rollout 1 piece of pastry dough (keep the other piece chilled) 12 by 10-inches rectangle about 1/2- inch thick. Transfer to the baking sheet.
Ask a question about this stepSpread the filling on top of the pastry leaving about 3/4-inch border. Rollout the second piece of pastry to the same size, place it on top of the filling, pinch edges together and roll them up. If the pastry becomes too soft, chill it for about 15 minutes in refrigerator.
Ask a question about this stepBrush the top and border of the pie with eggwash, transfer to the middle rack of the oven and bake for about 45 to 50 minutes rotating sheet halfway through until the pie is puffed and golden brown. If the top of the pie browns to fast, tent it with foil.
Ask a question about this stepTransfer to a wire rack on the sheet, let cool slightly. Serve warm or at room temperature with sour cream or crème fraîche.
Ask a question about this stepYum! Sounds so good. I love using yogurt in pastry dough for that extra flakiness!
Thank you fiveandspice! It is also very easy to rollout and tasty even cold, right from the refrigerator.
I ended up making this last night with mozzarella instead of feta because of what I had at home, and it turned out delicious! I added a big serrano instead of jalapeno, but the heat just got baked away -- very mild. I might amp up the heat next time, but I have to say, this was a fantastic combo. The lemon zest and nutmeg were so good together.