Am always on the hunt for dishes that I can prepare over the weekend and subsequently enjoy throughout the week.

I was first introduced to this dish several years ago, when I photographed it for Taste (Tastebook at the time). It’s a vegetarian version of the Greek taverna classic, pastitsio (say that five times), which typically consists of a hearty filling of ground lamb and penne pasta (think Greek lasagna). Here, Swiss chard replaces the meat, making it much lighter than the classic preparation, with orzo standing in for the penne pasta.

I like that this rendition utilizes underappreciated Swiss chard, and a good amount of it to be certain, nearly 2 1/4 pounds, about four bunches, stems and all to boot (so, no waste). Not exactly sure why Swiss chard is not more popular given that, to me, it tastes like spinach.

Pastistio is traditionally topped with a bechamel sauce and then baked in the oven. In this version, thick, Greek-style yogurt is added to the custard topping which lends it a nice little tangy element. The custard-y topping puffs up a bit in the oven and gets nice and golden brown on top.

Pastistio is one of those dishes that everyone is sure to enjoy. It feeds a crowd and tastes equally good warm or at room temperature. You can prep the casserole ahead of time and pop it in the oven when you’re ready to serve.

Who else loves Swiss chard? What’s your favorite way to utilize it??

Swiss Chard Pastitsio with Yogurt Custard

Adapted from Rick Rogers
Makes 9 main-course or 16 side-dish servings

Tomato Sauce

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
One 28-ounce can plum tomatoes in tomato juice, tomatoes chopped
Salt and pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally until softened, about 3 minutes. Stir in the garlic and cook until it is fragrant, about 1 minute. Add the tomatoes with their juices, season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, stirring often until the sauce has reduced to about 3 cups, about 40 minutes. 

Note: The sauce can be cooled, covered, and refrigerated for up to 24 hours.

Custard Topping

1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, heated to steaming
1/2 cup plain Greek yogurt
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
Kosher salt and freshly ground black pepper
2 large eggs, beaten
Pinch of freshly grated nutmeg

Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Reduce the heat to low and let the mixture bubble without browning for 1 minute. Gradually whisk in the milk. Bring to a simmer, whisking often, over medium heat. Remove from the heat. Whisk in the yogurt and 1/2 cup of the Parmesan. Season to taste with the salt and pepper. Whisk in the eggs and nutmeg. 

Chard and Orzo Filling

2 1/4 pounds Swiss chard (about 4 bunches), preferably a combination of red and white chard, washed but not dried
2 tablespoons extra-virgin olive oil
1 cup uncooked orzo pasta
1 cup (4 ounces) crumbled feta cheese
2 large eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Slice the Swiss chard stems crosswise into 1/2-inch-wide pieces. Working with a handful of the leaves at a time, stack the leaves and roughly cut into 1/2-inch-wide strips, then coarsely chop the strips.

Heat the oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally until they are crisp-tender, 3 to 5 minutes. In three or four batches, stir in the chard, waiting for the first batch to wilt before adding more. Cover and cook, stirring occasionally until the chard is tender, about 10 minutes. Drain in a colander and let cool for about 10 minutes. Press and squeeze the chard to remove excess moisture. Transfer the chard to a large bowl.

Note: The chard can be covered and refrigerated for up to one day.

Bring a medium saucepan of salted water to a boil over high heat. Add the orzo and cook according to the package directions until it is barely tender. Do not overcook, as it will become more tender when baked. Drain well.

Stir the orzo and tomato sauce into the chard. Add the feta, eggs, salt and pepper and mix well. Spread the chard mixture in a lightly oiled 9×13-inch baking dish; you should have at least 1/2 inch clearance from the top of the dish for the custard layer.

Note: The filling can be covered and refrigerated for up to four hours. Let stand at room temperature for one hour before continuing.

Position a rack in the center of the oven and preheat the oven to 350ºF.

Spread the custard on top and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the custard topping is set and golden brown, about 45 minutes. Let stand at room temperature for 10 minutes to set. Cut into pieces and serve.

Note: The pastitsio can be cooled, covered with aluminum foil, and refrigerated for up to 1 day. Let stand at room temperature for 1 hour. Bake, covered, until heated through, 30 to 40 minutes.