Meatless Monday: Greens Crostata Recipe

  • For this greens crostata recipe, we wilted leeks, dark leafy greens, and cheese and wrapped it in a flaky whole grain pie crust. Pair these green crostatas with a hearty salad, and you've got yourself a nutritious, light weeknight dinner for warm nights.

    Greens Crostada Recipe

    What better way to get kids to eat their greens than in a flaky delicious pie crust?

    Prep Time:
    Cook time:
    Servings: 4


    • whole wheat flour: 1 cup
    • butter, cold (cubed): ½ stick
    • olive oil: 1 ½ tablespoons for dough + 1 tablespoon for filling
    • salt: 1 pinch
    • cold water: 3 tablespoons
    • leek: 1
    • garlic: 3 cloves
    • swiss chard: 1 bunch
    • tapenade: 2 tablespoons
    • thyme leaves: 1 tablespoon
    • manchego cheese, grated: ½ cup
    • salt and pepper: to taste
    • egg for brushing the dough: 1


    Step 1: Prep the dough: Place the flour, butter, olive oil, and salt into your food processor, and pulse several times until crumbs form. Slowly add the water, one tablespoon at a time, until a dough ball froms. Refrigerate for at least 30 minutes.

    Step 2: Prep the filling: Slice the leek in half, lengthwise, and thinly slice. Finely chop the garlic, and roughly chop the swiss chard.

    Step 3: Heat the olive oil in a large skillet. Saute the leeks for about 5-7 minutes or until soft and fragrant.

    Step 4: Add the chopped garlic and swiss chard, and saute for an additional 5 minutes. Once the chard has softened, add the tapenade, thyme leaves, and grated parmesan cheese. Season to taste with salt and pepper. Mix until well combined. Allow the mixture to cool slightly before filling the dough.


    Step 5: Divide the refrigerated dough into 2 pieces. Roll out the first piece into a circle, 1/8 inch thick. Fill the center with half of the leek/swiss chard mixture. Spread the mixture evenly, leaving a 2 inch border. Fold the edges, pleating as you go, leaving the center exposed.

    Repeat with the second dough piece.

    Step 6: Transfer mini crostadas to a parchment lined baking sheet. Brush tops with egg and bake for about 40 minutes, or until the dough is fully cooked and golden brown.

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