Though this impressive savoury Easter pie originated in Italy but is really popular in Argentina and Uraguy – especially during Easter. Filled with onion, chard and ricotta, it’s a great savoury, meat-free alternative to a roast joint for lunch. It’s popular all year round but traditionally associated with Easter because it doesn’t contain meat, which people often give up for Lent.
Prep time 55 minutes/Cook time 65 minutes/Serves 8-10 (+resting and cooling)
Ingredients:
For the Dough
500g (1 lb) 00 flour
1 tbsp olive oil
1 egg
For the Filling
30g (1 oz) butter
2 small onions, chopped
2 garlic cloves, grated
5 eggs
600g (1 1/3 lbs) cooked chard, squeezed to remove the moisture
pinch of nutmeg
500g (1 lb) ricotta
150g (1/3 lb) parmesan, grated
1 egg, for glazing
Method:
For the dough, mix the flour with the oil, egg, a pinch of salt and 200ml (4/5 cup) of water. Knead to a uniform and smooth dough. Cover and rest for two hours. Stretch the dough and cut into two discs, one a little larger than the other.
Heat the butter in a frying pan over a medium heat, and use to gently fry the chopped onion and garlic for 10 minutes until transparent, then cool. Put 4 of the eggs in a pan of cold water and bring to the boil. Boil for 10 minutes, then cool by dropping in bowl of cold water and peel. Chop the cooked and cold chard.
Mix together the chard, onions, garlic, nutmeg, ricotta, one raw egg and parmesan, and season.
Pre-heat your oven to 190°C (170°C fan/375°F/gas mark 5) and line a 20cm (8 in) diameter springform cake tin with baking paper. Roll the larger piece of dough to a large circle to 3mm (1.8 in) thickness and use this to line the base and sides of the tin. Spoon in the chard and ricotta mixture. Put in the three cooked eggs, separated from each other, sinking them into the filling.
Roll the remaining dough into a circle 3mm (1/8 in) thick and use to cover the pie, trimming to fit and pressing slightly to seal. Brush the lid with beaten egg. Transfer to your pre-heated oven and bake for 40-45 minutes or until the pastry is golden.
Set aside to stand for 30 minutes, then serve. Can be eaten hot or cold.
