Swiss chard season has come knocking and I have answered its first call with this swiss chard pie. Pie for dinner? That’s insanity! Insanely fabulous, you mean. This recipe comes from Her Domestic Highness, Martha Stewart. Don’t worry, it’s pretty easy. The original recipe is here, but I made a few changes to bump up the flavor level. First, I didn’t have enough swiss chard to fill the pie, so I used half chard, half spinach. The biggest change I made, though, was the addition of cheese. When I rolled out the dough and put it in the pan, I covered the inside of the dough with dollops of cream cheese before I added the filling. Then I added more dollops of cream cheese to the top before I put the top crust on. A definite must. Without that cream cheese, the pie would have been completely flat. Might I also recommend the addition of crumbled bacon to your pie? I forgot to try it, but it would be great. I didn’t freeze the pie, as the recipe suggests, but I did put it together earlier in the day when I had a few free moments and tossed it into the oven 45 minutes or so before dinner time. Worked great. The pie sat in the fridge beautifully. This seems like it is a good catch-all for the greens bounty that is about to flood our CSA boxes.