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Torta de Acelga (Chard Pie)

@arecipe.bsky.social

Torta de acelga (chard pie) is believed to be based on a spinach pie eaten in parts of Italy and is also very similar to the Greek 'spanakopita'. A very similar pie is eaten in the Ligurian Region during Easter, called Torta Pascualina. This pie is traditionally eaten on Good Friday in Gibraltar.

Ingredients

  • 1 small package puff pastry
  • 6 bunches of acelga (chard)
  • 6 eggs
  • Breadcrumbs
  • Grated cheese
  • Parsley
  • 2 teaspoons minced garlic
  • Seasoning to taste

Instructions

  1. 1
    Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).
  2. 2
    Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well, and chop them. Fry them for a few minutes in hot olive oil then set aside.
  3. 3
    Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.
  4. 4
    Beat the eggs and add all the ingredients to make a nice filling.
  5. 5
    Add to the acelga and mix all together.
  6. 6
    Fill the pie dish with this “relleno” or filling and close the pie with the pastry.
  7. 7
    Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden.
Category
Desserts

Dietary Information

Vegetarian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Torta_de_Acelga_(Chard_Pie)