Swiss Chard, Ricotta and Pine Nut Pie
65 min 1 serving 832 kcal · 31.6 g proteinLevel: Expert
The nutritionist's note
Stalks and leaves do not cook in the same time: treating them separately is what avoids raw stalks in an overcooked filling. Squeezing the leaves protects the pastry from moisture.
Ingredients
1 serving
- Swiss chard200 g
- shortcrust pastry100 g
- ricotta75 g
- eggs1 piece · 60 g
- pine nuts15 g
- grated parmesan12.5 g
Method
- 1
Blanch the chard stalks for 6 minutes and wilt the leaves separately.
- 2
Squeeze the leaves to remove all their water, then mix with the ricotta, eggs and grated parmesan (12.5 g).
- 3
Line a dish with shortcrust pastry, add the pine nuts and cover with a second disc.
- 4
Bake for 35 minutes at 190 °C, until the pastry is well browned.
Nutrition facts
per serving
| Energy | 832 kcal |
|---|---|
| Protein | 31.6 g |
| Carbohydrates | 53 g |
| Fat | 53.5 g |
| Fibre | 6 g |
| Iron | 3.2 mg |
| Vitamin B12 | 0.8 µg |
Potential allergens
- gluten
- eggs
- lactose
- tree nuts
Always check the labels of your products.
