[one_half last=”0″ spacing=”1″ center_content=”0″ hide_on_mobile=”0″ padding=”” margin=”margin-top:10px;margin-bottom:10px;” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” border_style=”none” border_size=”” border_color=”” border_radius=”” animation=”none” duration=”” class=””][heading title=”Ingredients” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]
Pastry :
500g flour
2 x tspn salt
2 x tblspn oil
1 x cup water
Filling :
2kg spinach or swiss chard
3 x onions, sliced
2 x cloves garlic, crushed
2 x tblspn parsley, finely chopped
750g ricotta
300ml cream
3 tblspn flour
1 ½ cup grated parmesan
3 x eggs, beaten
6 x eggs, extra
1 x additional beaten egg for glazing
[/textblock][/one_half][one_half last=”1″ spacing=”1″ center_content=”0″ hide_on_mobile=”0″ padding=”” margin=”margin-top:10px;margin-bottom:10px;” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” border_style=”none” border_size=”” border_color=”” border_radius=”” animation=”none” duration=”” class=””][heading title=”Method” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””][/heading][textblock margin=”” padding=”” border_style=”none” border_size=”” border_color=”” border_radius=”” background_color=”” background_image=”” class=””]
Pastry
- Place the flour in a large bowl
- Sprinkle over the salt.
- Make a well in the centre of the flour and pour in the water and oil.
- Mix with a wooden spoon or fork until the pastry starts to come together
- Turn the pastry out of the bowl and gently knead the dough just enough to bring it together.
- Cover the dough and refrigerate for 1 hour.
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Filling
- Have a large saucepan of salted water boiling.
- Thinly slice the white section of the chard
- Pull the green leaves away from any tough stems and roughly chop
- Boil the white sections of the chard first for 5 minutes and then add the leaves and boil for a further two minutes.
- Drain and squeeze dry.
- Cool the spinach for 10 minutes and then add the remaining filling ingredients
- Stir very well with a wooden spoon.
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Assemble
- Divide the pastry into two and roll out
- Line baking trays or pie dishes with half of the pastry
- Spread the filling over the top of the pastry
- With the back of a spoon, make six ‘holes’ in the ricotta mixture and break an egg into each.
- Place the remaining rolled pastry over the filling.
- Prick the surface of the pastry all over with a fork and brush over the beaten egg
- Bake in 190 degree C oven for 35 minutes or until the pastry has browned.
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