Swiss Chard Pasqualina Pie is a typical appetizer of the Genoese tradition. It is a savory pie made with chard, artichokes, ricotta and eggs, enclosed in a crisp pastry shell. Perfect to serve during the Easter period!
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Clean the chard, wash it and boil it in salted water for about fifty minutes
Clean the artichokes, removing the tough outer leaves and stems; trim the tips and slice them
Clean and finely slice the onion
In a saucepan, sauté the sliced artichokes and chopped onion
Season with salt
Let cook until the artichokes are tender
Add the chard, two eggs, ricotta, grated Parmesan and a pinch of salt
Mix to blend all the ingredients
Divide the puff pastry into two parts and roll it out to obtain two thin discs
Line a tray with aluminum foil and place a disc of puff pastry on top
Fill with the stuffing and lay 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 at medium temperature for forty-five minutes
Serve hot
Cake Tin
Frying Pan
Bowl
It can be served hot or cold
Italia, Liguria
| Energy (kcal) | 92.1 |
| Carbohydrates (g) | 6.69 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 4.58 |
| of which Saturates (g) | 2.43 |
| Protein (g) | 4.99 |
| Fiber (g) | 3.11 |
| Sale (g) | 0.18 |
