{"id":2353,"date":"2022-04-11T10:49:37","date_gmt":"2022-04-11T10:49:37","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2353"},"modified":"2022-04-11T10:49:37","modified_gmt":"2022-04-11T10:49:37","slug":"easter-swiss-chard-and-egg-pie-torta-pasqualina","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/easter-swiss-chard-and-egg-pie-torta-pasqualina\/","title":{"rendered":"Easter Swiss Chard and Egg Pie \/ Torta Pasqualina"},"content":{"rendered":"<p>This is a very simile pie to the <a href=\"https:\/\/www.haimangiato.com\/2019\/04\/04\/easter-spinach-and-egg-pie-torta-pasqualina\/\" target=\"_blank\" rel=\"noopener\">one that has already been on the blog<\/a>, where I prepare it with spinach. Using a round baking dish for this pie is more traditional and it\u2019s actually easier to use than a rectangular one.<\/p>\n<p><strong>For the pie:<\/strong><\/p>\n<ul>\n<li>700 g of swiss chard leaves<\/li>\n<li>200-250 g of ricotta (drained of excess water and pressed through a sieve for extra creaminess)<\/li>\n<li>2 heaps tablespoons of Greek yogurt, full fat<\/li>\n<li>70 g of grated parmesan<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>a few fresh oregano or marjoram leaves, finely chopped<\/li>\n<li>2 round or rectangular sheets of already bought puff pastry (depending on the shape of your baking dish)<\/li>\n<li>1 egg<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>salt<\/li>\n<li>black pepper<\/li>\n<li>a few pinches of nutmeg to taste<\/li>\n<li>4 eggs (for wells)<\/li>\n<li>1 small egg lightly beaten with a splash of milk to wash the pastry before baking<\/li>\n<\/ul>\n<p>To prepare the filling:<\/p>\n<p>Wash the leaves carefully and cut off any hard stems.<\/p>\n<p>Bring a large pot of water to the boil, add some salt and after that the spinach leaves.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Boil them for a few minutes until they start turning soft (about 3-5 minutes or so). Once the leaves have turned soft, drain them in a colander and run cold water over them. Toss the cooked leaves and check if they are cold.<\/p>\n<p>Wait for 30 minutes allowing the water to drain from the leaves. Squeeze out very well the remaining liquid with your hands, it is a very important step, otherwise you risk your pie turning<span class=\"Apple-converted-space\">\u00a0 <\/span>watery.<\/p>\n<p>Finely chop the boiled swiss chard leaves.<\/p>\n<p>In a large bowl combine all the filling ingredients (apart from the 4 eggs) together, adjusting the seasoning to your liking.<\/p>\n<p>To prepare the pastry:<\/p>\n<p>Roll out one puff pastry on a floured surface and cut a circle large enough to to fit a 24 cm spring form cake tin with a little of the pastry overflowing the edge.<\/p>\n<p>Line the baking tin with a sheet of baking paper. Next line the pastry inside the tin pressing gently to all the edges.<\/p>\n<p>To assemble the pie:<\/p>\n<p>Roll out the remaining pastry on the floured surface, cut a ring large enough so it is sufficient enough to cover the tin but not bigger than that.<\/p>\n<p>Fill the pastry case with two thirds of the swiss chard filling, even out the surface. Gently cover everything with the rest of the filling.<\/p>\n<p>Fit the remaining pastry circle on top and press gently. Once that is done, brush the top of the pie with the whisked egg.<\/p>\n<p>With a sharp knife make a few incisions on the top of the pie to allow the steam to escape.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Bake in the preheated oven at 180 C for about 40-45 minutes until the top is golden brown and the filling is baked through.<\/p>\n<p>Take the pie from the oven and leave to cool for about 30-40 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a very simile pie to the one that has already been on the blog, where I prepare it with spinach. Using a round baking dish for this pie is more traditional and it\u2019s actually easier to use than a rectangular one. For the pie: 700 g of swiss chard leaves 200-250 g of &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/easter-swiss-chard-and-egg-pie-torta-pasqualina\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Easter Swiss Chard and Egg Pie \/ Torta Pasqualina&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[225,226,227,228],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2353"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2353"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2353\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2356"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}