With the arrival of autumn come pumpkins and Swiss chard, and of course, a delicious rustic pie is a must.

Made with whole wheat crust, and with a rich and truly appetizing filling.

I love savory pies, they can be prepared when you have time and when it’s time to enjoy them, just heat them or, on hot days, they can be enjoyed at room temperature.

Additionally, they are very convenient to bring for a picnic or as a snack or lunch at school, work, or to serve at parties.

In short, any time is a good time to enjoy them, and if you like, they can even be a complete meal.

Pumpkin is low in calories but a great source of beneficial effects for our body. It boosts the immune system thanks to its vitamins and enhances heart health. The riper the pumpkin, the tastier it is.

Swiss chard is rich in vitamins and minerals, fiber, and is anti-inflammatory, a true boon for the heart and bones. In this recipe, I used the broad and tender leaf variety, not the stalks.

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Difficulty: Medium
Cost: Economical
Preparation time: 20 Minutes
Cooking time: 40 Minutes
Portions: 4
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the preparation of pumpkin and Swiss chard pie

21 oz pumpkin
10.5 oz Swiss chard
1/2 onion
1/4 cup rice
1 cup grated Parmesan cheese
2 eggs
as needed extra virgin olive oil
as needed fine salt
1 shortcrust pastry

Tools for preparing shortcrust pastry

1 Bowl
1 Rolling Pin

Steps for preparing the shortcrust pastry

To prepare the shortcrust pastry, find the recipe by CLICKING on the name SHORTCRUST PASTRY

In a non-stick pan pour a drizzle of extra virgin olive oil, heat it up and sauté the previously chopped onions.
Then, with a vegetable slicer grate the pumpkin, squeeze it with your hands to remove excess water, and add it to the onion sauté, cooking for 5-7 minutes while stirring.
Meanwhile, in a bowl place the previously chopped Swiss chard with a knife on a cutting board, the sautéed pumpkin and onion, eggs, grated Parmesan cheese and the uncooked rice.
Mix everything well so that the ingredients are well combined. Then, take a baking pan round d. 28cm, oil it and spread the shortcrust pastry base making it overhang.
Pour in the filling and cover with the remaining shortcrust pastry.
Seal everything by rolling the edges inward and with a kitchen scissors make small holes to prevent bubbles during baking, and finally brush with a kitchen brush of oil on the surface.
Finally, bake in a static oven at 356 degrees Fahrenheit for about 40-45 minutes, until golden brown. Once baked, remove from the oven, let cool, and serve warm… enjoy!