A tasty oven-baked chard and ricotta pie, rustic and very simple, great as a main course or as an appetizer if served in smaller portions. It is prepared in a few minutes with fresh chard sautéed in a pan, ricotta, eggs, and rustic bread cut into pieces… it’s savory and appetizing, perfect to bring to the table for dinner! If you don’t have chard, you can adapt the preparation using chicory, spinach, or mixed greens. Try this recipe, it’s very easy, delicious, and economical!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven, Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
- Energy 265.67 (Kcal)
- Carbohydrates 28.08 (g) of which sugars 2.78 (g)
- Proteins 14.49 (g)
- Fat 11.17 (g) of which saturated 4.68 (g)of which unsaturated 3.80 (g)
- Fibers 3.34 (g)
- Sodium 745.96 (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
- 8.8 oz chard (net of waste)
- 3.5 oz ricotta
- 1 egg (large)
- 3.2 oz bread
- 1 tbsp Grana Padano grated
- 1 clove garlic
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Pan
- Bowl
- Cutting board
Preparation
After cleaning the chard, wash and cut it into pieces.
In a wide pan, sauté a clove of garlic in a little olive oil, add the chard, sprinkle with a pinch of salt, and cook for a few minutes until tender (1).
If necessary, you can moisten the base with a splash of hot water.
Transfer the chard to a bowl and let it cool slightly.
Add the egg, ricotta, and bread, cut into small cubes (2).
Also add the Grana Padano, mix, and adjust with salt and pepper.
Grease a baking dish with oil (or butter) and sprinkle with breadcrumbs. Pour the mixture inside, distributing and leveling it with a spoon.
Sprinkle the surface with more breadcrumbs and drizzle with a little extra virgin olive oil (3).
Place the dish in a fan oven at 375°F and bake for 25-30 minutes until a crust forms.
The chard and ricotta pie is ready, let it rest a few minutes before slicing and serving… enjoy your meal!
Tips and Notes
You can prepare the pie in advance and reheat it as needed.
You can use any bread you have available, I used whole wheat bread, but other types are fine too. Remove the crust if it is too hard (I left it in my case).
FAQ (Frequently Asked Questions)
How can I replace chard?
You can use chicory, spinach, or mixed greens. I recommend using fresh ingredients, but if unavailable, frozen ones can be used.
Can I add cheese or cold cut cubes?
Sure, you can enrich the pie with provola, salami, speck, or diced ham.
