Swiss Chard Pie

Preparation

• Spinach Pie Dough prepared and set aside.

Procedure

1. Place oil in a large skillet over medium high heat, stir in pine nuts and toast until they turn golden. Remove nuts with a slotted spoon onto a plate lined up with paper towels.
2. Sauté onions in hot oil for a few minutes add Swiss chard and sauté 5 more minutes. Add lemon juice, salt and pepper and cook for another minute. Turn off heat.
3. Roll out dough with a rolling pin on a lightly-floured surface to the thickness of a quarter (just under 1/8 inch).
4. Cut dough with 3-inch round cookie cutter. Remove trimmings, gather into a ball and cover with plastic to rest.
5. Turn the circles upside down. Place one tablespoon chard filling in the middle of each round. Be careful to keep the filling away from the edges, as this will make it easier to seal them closed.
6. Hold each round in the palm of your left hand and press lightly on the filling with your thumb. With 3 fingers from your right hand (thumb, pointer, middle), gather the edges of the dough to close the pie and form a triangle. Press firmly on the 3 sides and put it in the cookie pan.
7. Follow this process to finish all rounds and the remaining dough.
8. Bake for 5 minutes, then turn the pans and bake for 2 more minutes or until golden brown.

Serve it warm or cold as an appetizer with lemon wedges.