The Puff Pastry Pie with Swiss Chard and Ricotta is very simple to prepare and extremely convenient to take to the office for a lunch break and also for picnics. If you don’t like Swiss chard, rapini, spinach, or even a mix of vegetables are excellent substitutes.
Also check out the Collection of Savory Pies, all delicious and very easy.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Pressure cooker, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 471.74 (Kcal)
- Carbohydrates 30.50 (g) of which sugars 2.35 (g)
- Proteins 17.02 (g)
- Fat 32.09 (g) of which saturated 9.00 (g)of which unsaturated 19.78 (g)
- Fibers 2.80 (g)
- Sodium 999.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 pack puff pastry
- 14 oz Swiss chard
- 2 eggs (medium)
- 1 cup ricotta
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 1 white onion
- 0.7 oz Taggiasca olives (pitted)
- 1 tsp fine salt
- 2 tsp extra virgin olive oil
Tools
- Food Scale
- Pressure Cooker
- Frying Pan
- Bowl
- Baking Pan cm.20×15
Steps
Wash the Swiss chard thoroughly and cook for 8 minutes from the whistle in the pressure cooker with the basket. Chop them with a mezzaluna (curved knife) and sauté in a pan with oil, chopped onion, and olives. Preheat the static oven to 437°F.
While the vegetables cool, place the eggs, ricotta, grated Parmesan, and salt in a bowl. Add the vegetables and mix. Unroll the puff pastry and cut it to 3/4, keeping the rest aside for decoration. Place it in the baking pan leaving the parchment underneath and pour in the filling. Level it, decorate with strips of the remaining pastry, and bake. Cook for the first 15 minutes at 437°F and lower to 392°F for another 20 minutes. Once cool, cut into square portions.
