Torta de Acelgas Recipe - Spinach and Swiss Chard Pie (2024)

Ingredients

Instructions

For the filling

1. Rinse the Swiss chard to remove any dirt and remove the leaf part from the stalk. The stalk can be discarded but can be reused for soups or other dishes, but note that is not used in the pie.
2. Roughly chop the Swiss chard leaves and add to a large pan with 125 ml (half a cup) of water and a pinch of salt on a medium heat in order to wilt the leaves. This can take between 5 -10 minutes. Once the leaves are wilted put them in a colander or sieve for them to cool down and also for them to release any liquid. The leaves don’t need to be completely wilted because they will be baked in the oven anyway, just enough for them to soften.
3. Repeat the process with the spinach leaves, although if you buy them in a packet they don’t need to be rinsed. This will take even less than the Swiss chard because they are softer.
4. While the spinach and Swiss chard are cooling, finely chop the garlic cloves (peeled), the marjoram and the parsley. This can be done in a food processor if you have one to make life that little bit easier! Add these to a large bowl.
5. Add the grated cheese and the breadcrumbs.
6. SprinkleÂthe nutmeg and a teaspoon of salt. Mix it all very well so it is pretty much uniform.
7. With your hands squeeze the Swiss chard and the spinach to remove as much water as possible from them.
8. Chop the spinach and Swiss chard, add to the bowl and mix again.
9. Beat the 12 eggs in another bowl, add to the bowl together with the extra virgin olive oil.
10. With your hands mix all the ingredients in the bowl so the filling comes together. Doing it by hand is easier than doing it with a spoon.
11. Once it is combined you can taste it for seasoning, but take into account that the cheese will provide extra saltiness and savouriness once baked.

For the dough

1. Mix the flour and salt with the butter at room temperature so it becomes of a sandy consistency, much like a crumble.
2. Beat the eggs,add the water and the lemon juice and add to the flour mixture. Mix it all together and a dough will form. You can either do it in a mixing machine or by hand.
3. Let it rest for 20 minutes. Dive the dough ball into two, but one part, the bottom, should be slightly larger than the other.
4. Get the part that is for the bottom and start to stretch it with a rolling pin. For this size pie it may be a bit too big to work with so you can always do this in two or 3 parts and simply join inside the baking tray. Roll until it is about half a centimetre thick.
5. The baking tray should should be lined with butter and have flour sprinkled evenly all over. It is preferable for it to be a non stick teflon lined tray as it bakes easier and quicker than a glass pyrex tray.
6. Place the dough at the bottomÂ(join the parts if need be) and the sides, and pierce all around and evenly with a fork to ensure it baked well at the base.
7. Add the filling to the tray and spread evenly.
8. Roll the rest of the dough to the same width (about half a centimetre) and add to the top of the tray. PaintÂwith water where the two sheets of dough will join together so as to form a seal and crimp the edges all around.
9. With a skewer pierce the top of the dough lid evenly. It needs to be pierced quite a few times so that the top of the dough doesn’t break.
10. Wash the top with milk instead of egg (otherwise the pie crust will become too dark).
11. Bake in a preheated oven for 45-50 minutes 180C (355F)fan until the top is evenly golden in colour.
12. Allow to cool completely. This pie is served at room temperature or cold.

    

    

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4.67 from 3 reviews