For the series #iomifermo, this recipe is not only super straightforward—but a great crowdpleaser too! The original recipe requires spinach but I had tons of swiss chard leftover from this summer (frozen) so I used it instead.
Makes 1 pie
500g swiss chard, washed and chopped roughly
3 eggs (1 for the filling and two to be dropped in)
30g goat cheese
250g sheep's milk ricotta
2 rolls of puff pastry
1 tablespoon of milk
1. Heat a tablespoon of olive oil in a large, non-stick pan and throw in the swiss chard. As it cooks, mix well to make sure it doesn't burn. Cover with a lid and let it go on medium-low heat. In the meantime, preheat the oven to 175 degrees celsius.
2. Once it is ready, place it in a large bowl and add the 3 types of cheese, 1 egg, salt and pepper.
3. Fit a round baking tray with one of the rolls of puff pastry and pour the contents of the bowl into it, flatting it down nicely.
4. Form two holes (deep to the bottom and 4 cm wide) on two opposite sides of the pie and gently place the two eggs into them.
5. Cover the pie with the second sheet of puff pastry and remove any excess from the sides using scissors. The top layer should fit snugly in the baking tray, combine the edges of both pastries, making them overlap slightly to seal them.
6. Use the leftover pastry to decorate the pie however you wish!
7. Brush the milk over the top—this will give the pie a beautiful, shiny look.
8. Bake in the oven for 35 minutes, checking it every once in a while. To see if it is cooked through, poke a knife through the middle: if it comes out clean, the torta pasqualina is ready!