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Swiss Chard Bigoli Pie

Sfoglini Pasta Recipe: Swiss Chard Bigoli Pie

Cheesy and packed with good-for-you greens, this Swiss Chard Bigoli Pie makes for a show-stopping brunch dish or a cozy dinner. Tender Swiss chard is folded into a rich custard of eggs, milk, and cheese before being tossed with Sfoglini Bigoli—a thick pasta that holds onto every bit of flavor. Baked to perfection in a cast iron pan, this dish is deeply savory and satisfying.

INGREDIENTS

MAKES FOUR-SIX SERVINGS

  • Kosher salt
  • 2 bunches Swiss chard, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 pound Sfoglini Bigoli
  • 3 eggs
  • 1 1/2 cups whole milk
  • 1/4 teaspoon ground pepper
  • Pinch ground nutmeg
  • 1/2 pound gruyere, grated
  • 1/4 pound low-moisture semi-skim mozzarella, grated

DIRECTIONS

Preheat the oven to 375° F. Line a 10 inch cast iron pan with foil and grease with butter, oil, or spray.

Bring a pot of salted water to a boil. Prepare an ice bath in a large bowl. Cook the swiss chard in the boiling water until the stems begin to soften, about 5 minutes. Strain and transfer immediately to the ice water to stop cooking. Once cool, squeeze as much water out of the chard as possible, roughly chop again, and set aside in a bowl.

Heat the olive oil in a large skillet, then saute the onions until translucent, about 5-7 minutes. Stir in the garlic, and let soften for a minute, then fold in the swiss chard. Stir well to combine. Cook another 2-3 minutes to let the flavors come together, then remove from the heat.

Bring a pot of generously salted water to a boil. Cook the pasta to 2 minutes under al dente, according to the instructions on the packaging. Reserve 1/4 cup of pasta water before straining. Let the bigoli cool slightly.

In a large mixing bowl, whisk together the eggs and milk. Season with salt, pepper, and nutmeg and whisk again. Add in the cheeses, leaving a small amount of cheese aside for sprinkling over the top, and stir well.

Add in the sautéed veggies, the pasta, and the reserved pasta water, and toss as well as possible to combine. Transfer to the lined cast iron pan, and press down to make it all fit in snugly. Sprinkle the remaining cheese over the top and place in the oven. 

Bake for 15 minutes, then remove from the oven and use a spatula or another pan to press down on the pie again (if using another pot or pan, place a piece of foil on top before pressing to keep your pot clean).

Bake for another 5-10 minutes until the pie is set — if you press down in the center it should feel firm. Give the top a quick broil for 1-2 minutes to turn golden, then remove from the oven and let rest for at least 5 minutes before slicing and serving.

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Chef's Note: Blanching the Swiss chard and immediately shocking it in an ice bath helps lock in its vibrant color and prevent overcooking. To make an ice bath, simply fill a large bowl with ice and cold water—this quickly cools the greens and stops the cooking process. Be sure to squeeze out as much excess water as possible before adding the chard to the dish; this prevents excess moisture from diluting the rich custard.

Looking to customize? Try swapping kale or spinach for the Swiss chard, or adding a pinch of red pepper flakes for a little heat. For extra depth of flavor, stir in crispy pancetta or sautéed mushrooms before baking.

Pasta Swaps: This recipe would also work well with Sfoglini Bucatini, Whole Grain Radiators, or Reginetti.