← Nouns Cooking · Italian

Ingredients

• 2 sheets ready-rolled puff pastry (about 500 g)
• 500 g Spinach
• 500 g Swiss chard, stalks trimmed
• 1 Onion, finely chopped
• 2 tbsp Olive oil
• 400 g Ricotta, well drained
• 80 g Parmesan, grated
• 2 eggs, for the filling
• 6 eggs, to bake whole
• 1 egg, beaten, to glaze
• ¼ tsp Nutmeg
• 1 tsp marjoram (optional)
• Salt
• Black pepper

Method

1. Soften the onion in the oil over medium heat for 6 min. Add the spinach and chard and cook for 5 min, stirring, until wilted. Cool, squeeze out all the liquid and chop finely.
2. Mix the greens with the ricotta, Parmesan, 2 eggs, nutmeg, marjoram, salt and pepper.
3. Heat the oven to 180°C (160°C fan, 350°F). Line a 24 cm springform tin with one pastry sheet, letting it overhang. Spread in the filling and make 6 deep hollows with the back of a spoon.
4. Crack an egg into each hollow and season the yolks lightly. Lay the second sheet on top, press the edges together, trim and crimp. Brush with beaten egg and prick a few holes, avoiding the eggs.
5. Bake for 50–55 min, until deep golden. Leave to cool for at least 30 min before releasing and slicing; it is best warm or at room temperature.

Tips

• In Genoa the pastry is a very thin olive-oil dough stretched into many layers; puff pastry is the easy home version.
• It travels well, which is why it is a classic for Easter Monday picnics.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Sip and Feast Great Italian Chefs Marcellina in Cucina