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🍰 Crunchy Chard and Ricotta Pie

2630 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Sift the flour onto a lightly floured work surface.
  2. 2. Make a well in the center of the flour.
  3. 3. Place the egg and a pinch of salt into the well.
  4. 4. Scatter the butter in small pieces over the egg mixture.
  5. 5. Roughly chop the ingredients together with a knife.
  6. 6. Quickly knead everything into a smooth dough.
  7. 7. Chill the dough in the refrigerator for at least 40 minutes.
  8. 8. Wash the chard thoroughly.
  9. 9. Cut the green leaves into thin strips.
  10. 10. Finely dice the thick stems.
  11. 11. Wash the spring onions and the sage leaves.
  12. 12. Finely chop the spring onions and the sage.
  13. 13. Heat the oil in a large pot.
  14. 14. Add the chard cubes, sage, and spring onions to the pot.
  15. 15. Sauté the ingredients while stirring.
  16. 16. Add the chard leaves.
  17. 17. Let the leaves wilt until they are soft.
  18. 18. Season the mixture generously with salt, pepper, and grated nutmeg.
  19. 19. Preheat the oven to 200 degrees Celsius.
  20. 20. Roll out the dough on a floured surface.
  21. 21. Grease a springform pan with a diameter of approx. 30 cm.
  22. 22. Place the dough in the pan and press it against the edges.
  23. 23. Prick the bottom of the dough several times with a fork.
  24. 24. Whisk the ricotta with the eggs and the cream.
  25. 25. Season the cheese mixture with salt, pepper, and nutmeg.
  26. 26. Fill the dough pan with the sautéed chard.
  27. 27. Pour the ricotta-cream mixture over the chard.
  28. 28. Bake the pie in the oven for 30 minutes.
  29. 29. Sprinkle the grated cheese and pine nuts on top.
  30. 30. Bake the pie for another 15 minutes.

Nutrition per serving