MypinchofItaly
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- 17 Feb 2017
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Preparation Time 20 Minutes, Cooking Time About 50/60 Minutes
Ingredients
2 Rolls of Ready Made Puff Pastry
1 Kg of Swiss Chard (or Spinach)
250g Ricotta Cheese
100g Grated Parmesan
Nutmeg
Marjoram
4 Eggs
Butter
Salt to Taste
Method:
Pre-heat the oven.
Wash the swiss chard and then boil them in pot with salted water.
Drain them, squeeze them well (hold plenty of water) and then cut them by helping with a knife.
Melt a butter nut in a pan and then add the chopped swiss chard and let them flavor in the butter for a few minutes. Now remove the pan from the fire and add grated parmesan cheese, sprinkled with nutmeg, add ricotta cheese, a few chopped minced marjoram, a handful of salt and stir well for at least 7/8 minutes.
Now take a cake pan with high edges and butter it (edges included).
Roll out the first roll of puff pastry and cover the bottom and the edges of the butter cake pan.
Now fill the mold with the swiss chard and with a spoon dig n° 4 cavities, in each of which you will delicately break a whole egg.
Now cover the cake with the other roll of puff pastry, perforate it with a fork and cook in the oven, already hot, at 180 degrees for about 50 minutes, 1 hour. Remove from the oven, cool down and serve up.
Happy Easter !
Mod Edit: capital letters removed.
Ingredients
2 Rolls of Ready Made Puff Pastry
1 Kg of Swiss Chard (or Spinach)
250g Ricotta Cheese
100g Grated Parmesan
Nutmeg
Marjoram
4 Eggs
Butter
Salt to Taste
Method:
Pre-heat the oven.
Wash the swiss chard and then boil them in pot with salted water.
Drain them, squeeze them well (hold plenty of water) and then cut them by helping with a knife.
Melt a butter nut in a pan and then add the chopped swiss chard and let them flavor in the butter for a few minutes. Now remove the pan from the fire and add grated parmesan cheese, sprinkled with nutmeg, add ricotta cheese, a few chopped minced marjoram, a handful of salt and stir well for at least 7/8 minutes.
Now take a cake pan with high edges and butter it (edges included).
Roll out the first roll of puff pastry and cover the bottom and the edges of the butter cake pan.
Now fill the mold with the swiss chard and with a spoon dig n° 4 cavities, in each of which you will delicately break a whole egg.
Now cover the cake with the other roll of puff pastry, perforate it with a fork and cook in the oven, already hot, at 180 degrees for about 50 minutes, 1 hour. Remove from the oven, cool down and serve up.
Happy Easter !
Mod Edit: capital letters removed.
Last edited by a moderator:
I'm going to make it myself.