Dandelion, Swiss chard, and cheese pie from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 75) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The salted chard is left to wilt for 1 hr, mixture cools for 1 hr, and pie bakes for 1 hr. Can substitute Parmesan or pecorino for Asiago cheese; cottage cheese for ricotta; akkawi for mozzarella, and "Macedonian phyllo dough" recipe on P69 for store-bought phyllo.

  • sayeater on November 03, 2021

    This is so delicious! Even if I did forget to add the ricotta/cottage cheese. I subbed collards for swiss chard, following same prep directions. The greens in the pie came out so tender and creamy that the ricotta wasn't even missed. Going back for a second piece now!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.