Paula Disbrowe | Food Editor

I’ve toted this luscious, packed-with-greens pie on camping trips, taken it to potlucks, even knocked it out for weeknight dinners—happily anticipating the leftovers that are good hot or cold any time of day. The recipe is adapted from Kristin Donnelly’s excellent Modern Potluck (Clarkson Potter, 2016). Sprinkling the top crust with flaky salt before baking gives it a delightful salty edge.

Crust
3 cups flour, plus more for dusting work surface
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cubed
2/3 cup ice water

Filling
1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
4 cloves garlic, thinly sliced
Generous pinch red pepper flakes
Kosher salt
1 tablespoon ground coriander
1 tablespoon ground ginger
3 pounds red Swiss chard, leaves roughly chopped with stems reserved and cut into 1/4-inch pieces
1/2 cup dry white wine
3 tablespoons currants
1/4 cup pine nuts
3/4 cup sour cream or Greek yogurt
Freshly ground black pepper, to taste
1 egg, beaten with 1 tablespoon water
Flaky salt, for garnish

1. Crust: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.

2. Filling: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the onion, garlic, red pepper flakes and a pinch of salt, and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes. Stir in the coriander, ginger and chard stems and cook until just softened, about 6 minutes. Stir in the wine and the currants and continue to cook until the liquid is reduced by half, about 8 minutes. Add the chard leaves in large handfuls, letting them wilt before adding more, then cook until the greens are tender and liquid has evaporated, about 5 minutes.

3. Transfer the chard mixture to a colander to cool completely and drain. When the mixture is cool, place it in a large mixing bowl with the pine nuts and sour cream, season with salt and pepper, and use a rubber spatula to combine.

4. Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Use a bench scraper and a rolling pin to transfer the dough to the prepared baking sheet. Spread the chard filling evenly, leaving a 1-inch border. Roll out remaining dough and drape it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie, brush with egg wash and sprinkle with flaky salt.

5. Bake the pie 50–55 minutes, until the crust is golden and cooked through. For the best slicing results, let the pie cool for at least 15 minutes before cutting and then serve it warm or at room temperature.

Serves 8–10.

Cook’s Tip

To avoid any traces of grit in the filling, wash the red Swiss chard leaves and stems carefully.