Wash the Swiss chard thoroughly and, if you have a salad spinner, remove as much water as possible. Chop it very finely. Finely chop the onion as well, and place both in a large bowl with the seasonings, two eggs, and the heavy cream if you choose to use it. Mix everything together very well!

Roll out the dough with a little flour on your work surface and place it in the bottom of a pie pan. Trim any excess and add the filling, pressing it down well. Make four small wells in the filling and crack an egg into each. Roll out the top crust and place it over the filling. Brush with beaten egg and bake at medium heat until golden and cooked through.

Make sure the dough isn’t too thick, or it will take longer to bake and be heavier. With this amount of dough, I had some leftover, which you can store in the fridge and use in the next few days.

Done! Enjoy! Healthy and delicious!