2 bunches Swiss chard
3T olive oil
1 medium onion, finely diced
3 cloves garlic, crushed
4 cups spinach
1 pound ricotta
½ cup grated Pecorino Romano cheese
¼ tsp. nutmeg
½ tsp. salt
2 sheets puff pastry, defrosted
1. Preheat oven to 350° F.
2. Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Place is small bowl set aside
3. Wash the Swiss chard, remove the stems from the leaves, and chop into a fine dice; adds to leeks.
4. Remove any large veins from the leaves and chop into bite-size pieces, set aside.
5. In a large sauté pan with a lid over medium heat, add the olive oil; when warm add the onion, leeks and Swiss chard stems. Sauté 2-3 minutes.
6. Add the garlic and continue cooking another 2-3 minutes. Add the spinach and Swiss chard leaves; cover with the lid. Cook until all the greens are wilted, about 4-5 minutes. Remove from heat.
7. Line a colander with a clean dishtowel. Dump the cooked greens into the colander and let cool. Close the towel around the greens, and then squeeze out all the liquid. The mixture should be very dry.
8. In a medium bowl, combine the ricotta, Pecorino-Romano cheeses, nutmeg, salt, and 5 twists of pepper. Mix until well blended.
9. Add in the greens; mix until combined, set aside.
10. Unroll one sheet of the puff pastry on a floured flat surface. Roll out into a 14x14-inch.
11. Place the sheet in a 10-inch spring form pan, covering the bottom of the pans and the side of the pan. There will be extra dough hanging over the edges.
12. Place the cheese-chard mixture inside the pastry-lined pan. Smooth out until it is even.
13. With a spoon, make 5 egg size holes in the mixture. Crack an egg into each hole.
14. Roll out the second sheet of puff pastry into an 11-inch. Place on top of the torta, pressing the pastry down on top of the filling.
15. Press the top pastry into the sides and to top edges of the pan. Trim off any excess pastry. You can use this excess for little pastry decorations for the top or discard.
16. Fold over the edges to making a little seal, pressing down to secure the top and bottom pastries together.
17. Whisk together the remaining egg; brush the top of the torta.
18. Bake for 40-45 minutes until is it lightly brown and the center is hot.
19. Cool for 25-30 minutes before serving.
20. Cut into slices and serve warm or room temperature.
TIPS & TRICKS
• You can use any color of Swiss chard. They all taste the same. I prefer the golden or green, as it blends in with the filling.
• You can use any puff pastry you like. Some brand’s sheets are round, other are square. What’s important is that you roll it out 14x14-inches so that it covers the bottom and sides of the pan. Also so that the top pastry covers the top and seals nicely.
• This torta makes the most fantastic addition to breakfast or lunch. It’s a great snack and picnic food.
• You can add cooked bacon, sausages or chopped ham to the filling