-
1
To make the Yogurt pastry: Whisk together flour and salt in a medium bowl. Beat butter and yogurt in a large bowl with an electric mixer at medium speed until well combined.
-
2
Mix in flour and salt mixture at low speed until fully incorporated (dough will be sticky). Halve dough and shape each half into disk. Dust disks with flour, wrap in plastic and chill at least 3 hours or overnight.
-
3
To make the spicy Swiss Chard: Separate stems and leaves. Chop leaves and dice stems.
-
4
In a large skillet, heat olive oil over medium-high. Add chard stems and jalapeno pieces; cook until stems soften, 3 minutes.
-
5
Season with salt and pepper. Add chard leaves, cover, and cook until wilted, about 3 minutes. Uncover and cook until tender and dry, about 6 to 8 minutes.
-
6
To make the filling: Mix the feta, ricotta, sour cream, eggs, scallions, dill, lemon juice and zest, nutmeg, and salt (if needed) together in a large bowl.
-
7
Stir in the Swiss chard until everything is well combined. (The filling can be refrigerated in an airtight container for up to 24 hours.)
-
8
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
-
9
On a well-floured board, roll out 1 piece of pastry dough (keep the other piece chilled) 12 by 10-inches rectangle about 1/2- inch thick. Transfer to the baking sheet.
-
10
Spread the filling on top of the pastry leaving about 3/4-inch border. Roll out the second piece of pastry to the same size and place it on top of the filling, pinching edges together and rolling them up. If the pastry becomes too soft, chill it for about 15 minutes in refrigerator.
-
11
Brush the top and border of the pie with eggwash, transfer to the middle rack of the oven and bake for about 45 to 50 minutes rotating sheet halfway through, until the pie is puffed and golden brown. If the top of the pie browns to fast, tent it with foil.
-
12
Transfer to a wire rack on the sheet, let cool slightly. Serve warm or at room temperature with sour cream or creme fraiche.
