Week 38 and our baby is now 20 inches! The length of a bunch or chard. Odd thing to imagine. But, there I was in the supermarket measuring away and yes, the chard qualified. I don’t LOVE chard. Not many people do. In this recipe I actually prefer it with spinach leaves as you don’t have to cut the ribs out of the chard leaves. Either way it is delicious. Imagine a quiche, but with a ricotta cheesy egg filling and full eggs dotted through the pie. It’s beautiful to cut into and I plan on making this part of my Spring or Easter celebration recipes.
Ingredients
1 pound (450 grams) chard leaves, ribs removed or baby spinach leaves
1 tablespoon olive oil
12 ounces (340 grams) fresh ricotta cheese
2 ounces (60 grams) grated pecorino Romano
7 eggs
1 teaspoon salt or to taste
¼ teaspoon ground nutmeg
¼ teaspoon black pepper or to taste
2 sheets (approx 10in/25cm square) store-bought frozen puff pastry approximately 11 ounces or 330 grams
olive oil for greasing the pan
Instructions
Filling
Rinse the baby spinach thoroughly and remove any large stems
Preheat a large frying pan or a large saucepan over medium heat.
Add the spinach to the pan and cook for 2-3 minutes, stirring occasionally, until wilted. You may need to do this in batches.
Remove the spinach from the heat and let it cool.
Once the spinach has cooled, use your hands to squeeze out any excess moisture.
Place the spinach onto a cutting board and chop finely.
In a large mixing bowl, combine the squeezed spinach, ricotta cheese, pecorino romano cheese, 2 eggs, ground nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Assembly and baking of the Torta
Preheat the oven to 400ºF
Prepare an 8-inch springform pan by greasing it with olive oil. Follow the package instructions to thaw the frozen puff pastry sheets and keep them chilled.
Use the springform pan to trace a circle on one sheet of the pastry, which will be used as the top crust.
Place the second sheet of pastry on a lightly floured surface and roll or press the remaining pastry on to extend the dough so that it is large enough to line the springform pan. Line the oiled pan with the extended puff pastry sheet. Cut off excess pastry and use it to patch up where needed.
Fill the pastry-lined pan with the spinach and ricotta mixture, and even out the surface.
Make five deep indentations in the filling using the back of a tablespoon. Carefully crack an egg into each indentation, being cautious not to break the yolk. Add a tiny sprinkle salt to each egg.
Use the previously cut circle of pastry to cover the filling, ensuring that any excess pastry is trimmed off. Fold the sides over onto the top and press the pastry edges together to seal. Brush the top of the pastry with olive oil.
Create small vents on the top of the pastry using a sharp knife. Preheat the oven and place the pan in it, baking for 35-40 minutes or until the pastry is golden brown, puffed, and the filling is firm.
Remove the pan from the oven and let the pie cool for at least 30 minutes before releasing from the springform pan. Serve warm or at room temperature.
