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Chard and Spinach Pie

Edward Daniel02.4K views

A delicious and satisfying vegan chard and spinach pie, perfect for a summer evening. The vibrant colours of the chard and spinach are complemented by the creamy coconut and nutmeg, making this pie a standout centrepiece for any gathering. The combination of textures and flavours is truly mouth-watering, with the crunchy bulgar wheat and caramelised shallots adding depth and complexity to the dish. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Chard and Spinach Pie with fresh dill, caramelised shallots, roasted garlic, warming nutmeg, coconut and earthy bulgar wheat.

Indulge in seductive charm. And let the allure leave you wanting more.

This dish will ravish any doubts that vegan food can’t have a depth of flavour.

When to make:

Make this:

  • When it’s a warm summer evening and you’re craving something fresh, vibrant and full of life
  • When you’re in the mood for a show-stopping pie that’s bursting with flavour and nutrition
  • When you need a stunning, plant-based dish to impress at a gathering or dinner party
What Inspired Me:

I was inspired to create this pie after a lively feast with friends, where I had just returned from the local farmer’s market with fresh rainbow chard and spinach. I wanted to make something hearty and satisfying, and opted for bulgar wheat as a creamy, plant-based alternative to traditional fillings.

Recipe Highlights:
  • A vegan pie that’s rich in texture and full of warming, earthy flavours
  • A perfect balance of sweetness from coconut and nutmeg, with the sharpness of dill and garlic
  • A vibrant, nutritious dish that’s as beautiful as it is delicious
  • A show-stopping centrepiece for any summer gathering or plant-based meal 
What equipment to use:

For this recipe, I suggest:

Oven

Stove

High-speed blender

Food mixer

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Chard and Spinach Pie

#
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Pastry
  • 120ml filtered water
  • 275g “00” doppio flour
  • 60g coconut oil
  • Pinch salt
  • For Filling
  • 2 shallots
  • 2 garlic cloves
  • 2tbs extra virgin olive oil
  • 1 bunch chard
  • 2 bunches spinach
  • few sprigs of dill
  • 1tsp nutmeg
  • 125 coconut yogurt
  • 150g bulgur wheat

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Cook the bulgur wheat in boiling water for about 15 minutes. There should be sufficient water to for the bulgur wheat to expand. Drain and set aside.
  3. Sauté the shallot with the garlic in olive oil until the shallots turn translucent.
  4. In a blender place the chard, spinach, dill and yogurt and blend well. Place the mixture in a large bowl with the shallot mixture, nutmeg and bulgur wheat. Combine well. Season to taste. Set to one side.
  5. Place the flour, water and vegetable shortening into a mixer. Combine using a dough hook until well kneaded. This should be about 10 minutes.
  6. Line a flat tray with vegetable shortening.
  7. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray. Top tip – the dough will start to spring back during the baking process
  8. Prick the dough with a fork all over the dough base. Cook the base for 5 minutes in the oven. Remove.
  9. Use a spatula to spoon the chard spinach mixture in the base. Cover with aluminium foil and cook the pie in the oven for 30 minutes.
  10. Serve warm.

 

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