Sun pie with Swiss chard and ricotta
Ingredients
Instructions
- 2 puff pastry
- 300g Ricotta
- 300 g Swiss chard
- 1 onion
- 1 garlic clove
- 30g Butter
- Salt
- Pepper
- Peel and chop the onion and garlic and brown them in the pan with the butter for 5 minutes.
- Add the washed, drained and finely chopped chard and cook until tender.
- Salt, pepper, mix and let cool.
- Mix the cooled chard with the ricotta. Place in a colander with a cloth and let drain for 30 minutes.
- Preheat the oven to 180°C.
- Roll out puff pastry on a sheet of parchment paper.
- Spread the stuffing over the dough, forming a ball in the center and then a small ring around the edge.
- Cover with the second puff pastry. Place a small bowl in the center and press a little to seal the dough.
- Also seal the edges by pressing firmly.
- Cut slices about 3 cm wide with a knife and turn each 90 degrees to form the sun.
- Bake 40 mins.
Sun pie with Swiss chard and ricotta
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