This recipe is basically an Italian spanakopita. The result was tasty, though for more height I might recommend a 9- or even 7-inch springform. My chard came to only about 2 1/2 pounds, but I had expected something more like the picture, not the 1/2" tall pie I ended up with. I used a homemade crust and didn't bother with the egg wash. I would make this again but with a less pricey green (e.g. spinach) and even doubling or tripling the filling. I served this with CL Theresa's Double-Tomato Soup. By the way, does the nutrition info apply to 6 or 8 servings?
Chard and Ricotta Torta
detailaddict Posted: 11/03/13