Chard-Wrapped Greek Yogurt Pies Recipe (2024)

Can you make one larger pie? Any help adapting the recipe welcome.

May I ask a nerdy question? The nutritional information says the 6 servings have in total about 1200 calories. 2 cups of yogurt is around 400. A quarter cup of cornmeal adds another 150. How does the total get to 1200?

I made this last night, and it was very good. The one modification I made was to roll the yogurt mixture in the leaves, as if I was making cabbage rolls. Then I placed them side by side in a greased baking dish. Not quite as pretty as the illustration, but faster and easier.

Emily1 year agoAlso - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.Reply2 This is helpful

Delicious! I added some crumbled feta to the yogurt mix, but otherwise stuck to the recipe...delicious, herbal and aromatic. Great with a cool glass of white wine!

Great! Easy! One note: I used Swiss Chard and the blanching time was under 30 secs. 1 minutes made them too soft.

Drizzle a little honey onto the pies just before serving...makes them fantastic!

I made this in a small (4 cup) Staub gratin dish. I lined the greased dish with chard, leaving the ends draped over the side. I used all the filling (added feta), and folded the draped chard over the filling. Baked as directed, let cool, and unmolded. Worked well and was delicious.

Substituting grape leaves for chard works too. First put fresh grape leaves in shallow bowl, Pour boiling water to cover, cover bowl, let sit ten minutes.. drain and dry leaveleavetea towel.

What a fantastic recipe! I have many gluten-free friends, and coming up with items for appetizers is really difficult. I also have lots of Swiss chard in my garden. I agree with a previous commenter that it takes only about 20 seconds to blanche the leaves. I used three large leaves in each ramekin. I also used toasted walnut pieces instead of pine nuts, because that's what I had on hand. I will make this again and again. Superb.

Absolutely - I have done it several times - no adjustments necessary. I used a glass pie pan, poured in some olive oil, draped the leaves as directed for the ramekin version (overlapping them in the middle so the bottom was covered) and stuck it in the oven - 20 minutes give or take a few depending on your oven. It slid out of the pie pan and looked gorgeous on the plate!!

I think this would be great as a stuffing for large portobello mushrooms--especially for the carb-conscious!

Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.

In the 40's, my mother's quick supper when she had after school duties (she was a teacher, my dad the principal at a small Hamakua school on the Big Island of Hawaii) used to make a similar, less elegant, meal of spinach, slightly cooked with minimum of water & a pat of butter, into which she broke eggs, covered the pot, lowered the heat and pouched the eggs to desired doneness. She served it with rice; I serve mine over toast with salad.

This was very nice for dinner after an extra heavy lunch. For hungry people, better for lunch. It was tasty, and my guests liked it very much (sincere, I believe, one generally offers unvarnished opinions). I used cornmeal because I had it, but think it would be better with the rice flour. The cornmeal was still a bit grainy.

Seemed a bit too lemony. I think using Meyer lemon zest would be better. Tested full fat and non fat yogurt. Couldn’t tell the difference. One minute is too long for chard, it will overcook in the oven. Honey drizzle sounds fantastic!

Has anyone tried freezing this? Before or after baking?

Delicious! One pie per person for an appetizer, 2 if it’s the main course

I used blue cornmeal because that’s what I had on hand. I figured it would give the filling a grayish cast, but it actually turned a lovely shade of pink when it was baked.

Emily1 year agoAlso - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.Reply2 This is helpful

I made 2 larger ones as a very filling main, and replaced 4 oz. yogurt with 4 oz. goat cheese. I could see the larger format as a dip, or the filling of a tart shell (perhaps with the chard chopped up and mixed in). Really tasty any which way.

These were really good, and held up well to re-warming. I used the tip about microwaving the chard instead of blanching it, and that was so easy. Thank you! I mixed some feta in with the greek yogurt. Very tasty. I will definitely make these again.

I have made this recipe 5 or 6 times now, both as directed (using ramekins) and as one big pie. No matter how you do it, it is delicious! It's quick, simple and beautiful to serve.

A few suggested modifications: (1) we used 0% yogurt and there was no appreciable difference, (2) I mixed about a quarter cup of toasted pine nuts in with the yogurt mixture, which went over very well, (3) once I cut the top 1/4 (lengthwise) off poblano peppers, removed seeds/veins, and stuffed them with the yogurt mix before replacing 1/4 and baking at the same temp for same time - they were delicious, (4) a drizzle of honey is exactly right - nice offset to the salty olives and tangy yogurt.

Also - I washed the chard and wrapped it in paper towel while still wet. Three 30 second bursts in the microwave and it was perfectly steamed and ready to be de-stemmed and lined in the ramekins. Saved some dishes and didn't have to wait for the water to boil.

used large kale leaves, cutting trimming thickest part of vein on the back to achieve pliability, and blanching for just about one minute -- worked very well. Added about 1/3 cup feta, which seemed just about right.

Delicious, although we prefer more chard to filling ratio, so next time I'll add a few more leaves. And there will be a next time!

Wondering 1) would chickpea flour work? 2) for the unmolding, are the ramekins turned over so that the bottom is exposed or are they turned once onto a plate and then back over, so that the leaves that originally were folded over the top are "peeled back"? Sorry but am not much of a cook and am very enthusiastic about the look of this recipe!

Served to guests; everyone loved it. Made it the night before, then re-heated in oven. I added lots more lemon and herbs. No need for cheese, altho I'm sure it would be yummy. Could not find my ramekins so used mini-bundt pans -- looked great when flipped out of pans onto platter! Over-cooked the chard; it tore, so just spread it along bottom of bundt pans; looked fine, tasted great. Served alongside fresh cherry tomatoes -- pretty. Would definitely make again, only double the recipe.