Chard Pasqualina Pie is a typical appetizer of Genoese tradition. It is a savory pie made with chard, artichokes, ricotta and eggs, enclosed in a crispy pastry. Perfect to serve during Easter!
Trim the chard, wash it and boil it in salted water for about fifty minutes
Trim the artichokes by removing the tough outer leaves and stems; cut off the tips and slice them
Trim and finely slice the onion
In a saucepan sauté the sliced artichokes and the chopped onion
Season with salt
Let cook until the artichokes are tender
Add the chard, two eggs, the ricotta, the grated Parmesan and a pinch of salt
Stir to combine all the ingredients
Divide the puff pastry into two parts and roll each out until you obtain two thin discs
Line a baking pan with aluminum foil and lay one disc of pastry on top
Fill with the filling and place the other pastry disc on top
Join the edges of the two discs
Prick the surface of the pie with a fork and brush it with the beaten egg
Bake in a moderate oven for forty-five minutes
Serve hot
Pie pan
Pan
Bowl
Can be served hot or cold
Italy, Liguria
| Energy (kcal) | 148.03 |
| Carbohydrates (g) | 10.08 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 9.42 |
| of which Saturates (g) | 5.21 |
| Protein (g) | 4.58 |
| Fiber (g) | 3.55 |
| Sale (g) | 0.18 |
