Ingredients
- 625g baby Swiss chard or baby spinach
- 250g ricotta cheese
- 120g freshly grated Parmesan cheese
- 1 onion, finely chopped
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- Acqua & Farina pasta brisee
Instructions
- Soak the baby Swiss chard or spinach in a bowl of salted water for 30 minutes.
- Preheat the oven to 350°F/180°C.
- Drain and squeeze the spinach thoroughly, then chop coarsely.
- Mix it with the ricotta, Parmesan, onion, and egg, and season with salt and pepper.
- Line the baking pan with one Acqua & Farina pasta brisee.
- Spread out the filling and cover with the other pasta brisee.
- Fold over and pinch the edges together to seal.
- Bake for 35 minutes.
