Easter Chard Pie

Preparation

1. STEP 1 OF 15

   Clean the chard, wash it, and boil it in salted water for about fifty minutes

2. STEP 2 OF 15

   Clean the artichokes by removing the tough outer leaves and stems; cut off the tips and slice them

3. STEP 3 OF 15

   Clean and finely slice the onion

4. STEP 4 OF 15

   In a saucepan, sauté the sliced artichokes and chopped onion

5. STEP 5 OF 15

   Add salt

6. STEP 6 OF 15

   Cook until the artichokes are tender

7. STEP 7 OF 15

   Add the chard, two eggs, ricotta, grated Parmesan cheese, and a pinch of salt

8. STEP 8 OF 15

   Mix to combine all the ingredients

9. STEP 9 OF 15

   Divide the puff pastry into two parts and roll it out to obtain two thin discs

10. STEP 10 OF 15

    Line a baking pan with aluminum foil and place one disc of puff pastry on top

11. STEP 11 OF 15

    Fill with the mixture and cover with the other disc of pastry

12. STEP 12 OF 15

    Seal the edges of the two discs

13. STEP 13 OF 15

    Prick the surface of the pie with a fork and brush it with beaten egg

14. STEP 14 OF 15

    Bake in a medium oven for forty-five minutes

15. STEP 15 OF 15

    Serve hot

Suggestions

• Cake pan

• Pan

• Bowl

General Information

Analysis

Macronutrients (100 gr)