This vegetarian pie is great to have on hand--it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes.
2.5 pound Swiss chard, stems cut into small dice and leaves torn
0.75 teaspoon Red pepper flakes
Coarse salt and ground pepper
0.5 cup Grated Parmesan
3 tablespoon All purpose flour
1 tablespoon Grated zest of 1 large lemon, plus fresh lemon juice
Nutrition value
193
calories per serving
15 g Fat6 g Protein9 g Carbs3 g FiberOther
Current Totals
15 g Fat
6 g Protein
9 g Carbs
3 g Fiber
MacroNutrients
Carbs
9 g
Protein
6 g
Fiber
3 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
162 mg
Iron
3 mg
Vitamin A
570 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
49 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
136 mg
Manganese
1 mg
Phosphorus
138 mg
Selenium
5 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
