Torta de Acelga (Chard Pie)
Torta de acelga is a chard and egg pie baked in pastry, and in Gibraltar it is the traditional dish for Good Friday. The filling is simple: boiled, chopped chard fried briefly in olive oil, then bound with beaten eggs, cheese, garlic and parsley. It is related to Greek spanakopita and the Ligurian Easter pie torta pascualina. Boil the chard a day ahead and assembly takes very little time.
Instructions
Strip the stems from the chard and set them aside, since they can be used in a chard potaje. Wash the leaves thoroughly to remove any grit or soil.
Boil the leaves, then drain them very well and chop them. Fry the chopped chard in hot olive oil for a few minutes and set it aside. The boiling can be done the night before to save time.
Roll out the pastry and lay it in an oven-proof pie dish, leaving enough overhang to fold over and close the pie later.
Beat the eggs and stir in the breadcrumbs, grated cheese, parsley, garlic and seasoning to make the filling. Add this to the fried chard and mix everything together.
Spoon the filling into the pastry case and close the pie with the overhanging pastry.
Bake at 150°C (300°F) for about 30 minutes, until the pie is golden. If you have no puff pastry, a dough of one glass of olive oil and one glass of water with enough flour added to make it soft will work, though it will be less flaky.
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