Swiss Chard Ricotta Crostata

http://www.foodnetwork.com/recipes/anne-burrell/swiss-chard-and-ricotta-crostata-recipe/index.html

I also made this same idea but I substituted some whole fat Greek yogurt and zero fat Greek yogurt for the ricotta because I didn't have any.  I made it with the "herbeta" that Tony got from Tom's yard in place of the Swiss chard and because I was worried that it would be too liquidy I put a handful of Panko into the mixture before adding it to the center of the crust (which I didn't do free form, I did it in a pie dish) and it worked very well.

first course, salad