Description
A traditional Ligurian Easter pie made with ultra-thin pastry layers filled with chard, cheese, and whole baked eggs for a stunning and comforting holiday dish.
Ingredients
- For the pastry:
- 8 cups flour
- 4 tablespoons extra-virgin olive oil
- Salt
- Lukewarm water
- For the filling:
- 3.3 pounds chard leaves, ribs removed
- 3/4 cup plus 1 tablespoon grated Parmigiano-Reggiano, divided
- 1 tablespoon chopped fresh marjoram
- 1.1 pound prescinseua (or ricotta)
- 2 tablespoons flour
- 2 tablespoons extra-virgin olive oil
- 12 eggs
- 8 tablespoons butter, melted
- Salt
- Pepper
- Oil to grease the pan and pastry sheets
Instructions
- In a bowl, combine flour, salt, oil, and enough lukewarm water to form a soft, smooth dough. Divide into 33 portions and rest under a cloth for 30 minutes.
- Wash and finely chop the chard. Cook in boiling salted water, drain well, squeeze, and mix with grated cheese and marjoram.
- Drain whey from prescinseua or ricotta. Mix with flour, oil, 1 tablespoon Parmigiano, salt, and pepper.
- Roll out 13 dough balls into very thin sheets. Brush each with oil and layer them into a greased 11-inch baking pan.
- Spread the chard mixture over the layers, drizzle with oil, and top with the cheese mixture.
- Create 12 small divots and crack an egg into each. Season with salt and melted butter.
- Roll out the remaining 20 sheets, brushing each with oil, and layer on top. Roll edges to form the crust and brush with oil.
- Bake at 400°F for 50 minutes until golden and crisp. Serve hot or cold.
Notes
- Spinach can be used instead of chard.
- Ricotta works perfectly in place of prescinseua.
- Add marjoram or nutmeg for extra aroma.
- Reheat in the oven to maintain crispness.
- Can be frozen after baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 285 mg
