BUONA PASQUA!
Chard and egg Easter pie
Torta pasqualina
➤ SERVES 8 ➤ PREPARATION 45 minutes ➤ BAKING 45 minutes
This traditional Easter cake originated in Liguria but has since travelled all over Italy and is now eaten in many households on Easter Sunday.
• 350g Swiss chard, well rinsed
• 6 large free-range eggs
• ½ an onion, peeled and finely diced
• 225g whole milk Italianstyle ricotta cheese or drained regular ricotta
• 50g grated Parmesan
• 20g grated pecorino romano
• fine sea salt and freshly ground black pepper
• ½ tsp grated nutmeg
• 23cm rolled pie crusts (230g each)
Preheat the oven to 180°C/Gas Mark 4. Bring a large
