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Torta de Acelga (Chard Pie)

Ingredients

  • 1 sheet puff pastry (or homemade pastry: equal glasses olive oil & water + flour)
  • 6 bunches chard (acelga), leaves only
  • 6 eggs
  • Breadcrumbs (to bind)
  • Grated cheese (handful)
  • 2 tsp minced garlic
  • Parsley, chopped
  • Salt and pepper

Instructions

  1. Remove and reserve chard stems for other use; wash leaves thoroughly. Boil until tender; drain well; chop. Sauté briefly in olive oil; cool.
  2. Beat eggs; mix with breadcrumbs, cheese, garlic, parsley, salt, and pepper; combine with chard.
  3. Line pie dish with pastry; add filling; cover with remaining pastry (if available) or leave open.
  4. Bake at 150°C / 300°F about 30 minutes until golden and set.