Swiss Chard and Ricotta Pie (Torta di Bietola)

Baking and Desserts | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Swiss Chard and Ricotta Pie (Torta di Bietola)

Ingredients

Shortcrust Cake Mix - 17.6 oz
Swiss chard leaves - 8 pieces
Potato - 1 piece
Pancetta - 2 pieces
Onion - 1 head
Chicken Egg - 3 pieces
Salt - to taste
Ricotta cheese - ¾ cup
Ground Black Pepper - to taste
Chili Flakes - to taste
Water - 1 teaspoon
Grated Pecorino Pepato Cheese - 1.8 oz

Step by Step guide

Step 1

Preheat the oven to 374°F.

Step 2

In a small amount of water, boil the Swiss chard leaves until soft. Transfer to ice water, drain, and chop finely.

Step 3

Peel the small potato and slice it thinly. Boil in salted water until soft. Drain.

Step 4

In a well-heated skillet, sauté the finely chopped pancetta until golden brown. Add the chopped onion and sauté for a while until translucent, then add the potato, season with salt and pepper, and optionally add some red pepper flakes. Lightly brown the potato.

Step 5

In a bowl, mix the chopped Swiss chard, 2 eggs, ricotta, and grated pecorino. Add the mixture with pancetta and mix well.

Step 6

On a greased baking sheet, lay out the rolled dough (35 cm in diameter), place the filling in the center and spread it out, leaving a 10 cm edge. Fold the edges up over the filling and carefully arrange them in pleats.

Step 7

In a small bowl, lightly beat the egg and 1 teaspoon of water. Brush the top of the dough and bake for about 30 minutes until golden brown. Cool at room temperature and serve.