Swiss chard pie with Grana Padano and beef mince

Since cabbage rolls are having their moment for reasons beyond their deliciousness (cost of living crisis = cabbage affordability) I wonder if we could do something similar with a leafy green that can be easily found during spring time too hence the idea of a Swiss chard pie!

This dish is ideal for sharing at gatherings with friends or family, and makes a great centrepiece once sliced. Think of it as a pie with no pastry or as a meatloaf encapsuled in leafy vegs that you stuff anything else really into it. It was only natural for me to use spring vegetables like artichokes and asparagus and enrich everything with a good dose of savoury Grana Padano riserva cheese for a kick of flavour (Riserva is aged over 20 months but any aging will work).

Chef’s tips: feel free to swap vegetables as you please and if the pie dries out too much it’s essential to serve it along with a sauce, like the Grana Padano sauce I used with mine.

The sauce is quick and easy, simply bring the cream to boil, remove from the stove and stir in the grated Grana Padano. Let the heat melt the cheese and season to taste. Set aside.

Rinse and trim the Swiss chard from the tougher stalks, blanch for 30/40 seconds in salted boiling water and cool in iced water quickly to retain the green colour. Drain and pat dry.

In a pot brown the meat first with olive oil and a little butter on high heat and once caramelized add the chopped vegs, season with salt and pepper and cook for 5 more minutes. Deglaze with the white wine, cook off the alcohol for 1 more minute than let it cool. Prepare the stuffing by mixing the cook mince with the eggs, grated Grana Padano, a touch of nutmeg, the chopped almonds, the raisins and a little breadcrumbs as needed to firm it up and make it pliable. Check the seasoning of it.

Now build the pie, it’s easier than it looks.
Grab a tin and either grease it with butter or line it with parchment. Create a layer of swiss chard leaves to use a base and make sure there are no holes or uncovered spots on the sides. Now stuff the filling inside the tin making sure is well pressed until you have reached the half and sprinkle some more Grana Padano cheese. Place another layer of leafy swiss chard and repeat the operation to finish the stuffing and reaching the top of the tin. Fold the leafe in and seal the pie with more swiss chard, grease the top with a little butter and bake covered with foil for about 1 hour at 160 degrees. If necessary prolong the cooking time without the foil for 10 minutes until firm to the touch.

Let the pie rest 30 minutes and flip it on a serving platter. Slice and serve with the Grana Padano sauce.