Components
Bundles of chard, 3
Onion, 1
Oil, 2 tablespoons
Butter, 2 tablespoons
Eggs, 6 hard-boiled and yet one more
Grated cheese, a small cup
Ricotta, 300 g
Salt and pepper to style
Bought pie dough or selfmade pie dough, 2 lids
Preparation
– Wash the chard leaves, reduce and discard the stems.
– Boil the chard in loads of salted water till it’s cooked.
– Let it cool and squeeze the chard together with your palms attempting to take away all of the water.
– Peel and finely chop the onion.
– Make the eggs hard-boiled (boil them for 10 minutes).
– Sauté the onion in oil and butter till it’s clear.
– Chop the chard and add the ricotta, grated cheese and onion.
– Season the filling of the Easter cake with salt and pepper.
– Butter and flour a mould.
– Place one of many dough lids within the mould, leaving about 2 cm of the sting after which cowl it.
– Place the filling for the Easter cake inside.
– Peel the hard-boiled eggs and place them contained in the filling, one per portion.
– Cowl with dough, moist the sides of the lids with water, shut and canopy or press with a fork.
– Prick the floor.
– Paint with overwhelmed egg.
– Bake the Easter cake at medium temperature till golden.
