The Easter Chard Pie is a typical appetizer from the Genoese tradition. It is a savory pie made with chard, artichokes, ricotta, and eggs, enclosed in a crispy pastry. Perfect to serve during the Easter period!
Clean the chard, wash it, and boil it in salted water for about fifty minutes
Clean the artichokes by removing the tough outer leaves and stems; cut off the tips and slice them
Clean and finely slice the onion
In a saucepan, sauté the sliced artichokes and chopped onion
Add salt
Cook until the artichokes are tender
Add the chard, two eggs, ricotta, grated Parmesan cheese, and a pinch of salt
Mix to combine all the ingredients
Divide the puff pastry into two parts and roll it out to obtain two thin discs
Line a baking pan with aluminum foil and place one disc of puff pastry on top
Fill with the mixture and cover with the other disc of pastry
Seal the edges of the two discs
Prick the surface of the pie with a fork and brush it with beaten egg
Bake in a medium oven for forty-five minutes
Serve hot
Cake pan
Pan
Bowl
Can be served hot or cold
Italia, 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 |
