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Torta de Acelga (Chard Pie)

Torta de Acelga (Chard Pie) — a recipes for pastries recipe, 8 ingredients.

Recipes for pastries

contains glutencontains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 small package puff pastry
  • 6 bunches of acelga (chard)
  • 6 eggs
  • Breadcrumbs
  • Grated cheese
  • Parsley
  • 2 teaspoons minced garlic
  • Seasoning to taste
Make it lactose-friendly
  • Grated cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).
  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. Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.
  4. Beat the eggs and add all the ingredients to make a nice filling.
  5. Add to the acelga and mix all together.
  6. Fill the pie dish with this “relleno” or filling and close the pie with the pastry.
  7. Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0