Torta de Acelga (Chard Pie)
Torta de acelga (chard pie) is believed to be based on a spinach pie eaten in parts of Italy and is also very similar to the Greek 'spanakopita'. A very similar pie is eaten in the Ligurian Region during Easter, called Torta Pascualina. This pie is traditionally eaten on Good Friday in Gibraltar.
1 small package puff pastry
6 bunches of acelga (chard)
6 eggs
Breadcrumbs
Grated cheese
Parsley
2 teaspoons minced garlic
Seasoning to taste
Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).
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.
Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.
Beat the eggs and add all the ingredients to make a nice filling.
Add to the acelga and mix all together.
Fill the pie dish with this “relleno” or filling and close the pie with the pastry.
Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden.
30 minutes
- •You can boil the acelga the night before to save time.
- •You can make a pastry by mixing one glass each of olive oil and water then adding flour until a soft dough is achieved, but this dough won't be as flaky as puff pastry.