Peruvian Chard Pie
Chard pie is of Italian descent, and Peruvians have loved it since Italian immigrants brought it to the country. It is always a bestseller in every bakery or café where they make it, and it is also part of every householdʼs baking repertoire.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2½ cups all-purpose flour
- ½ cup butter
- ½ cup vegetable shortening
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups cooked chard
- 2 cups cooked spinach
- 3 Tbsp. vegetable oil
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 8 large eggs, divided
- ¼ cup grated Parmesan cheese
- ¼ tsp. ground black pepper
- ¼ tsp. ground nutmeg
- 6 slices white bread, soaked in water
- 6 slices Edam cheese
- In a food processor, combine flour, butter, vegetable shortening, 1 teaspoon salt, and sugar. Pulse the mixture until it resembles oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate at least 30 minutes.
- Squeeze the chard and spinach in clean kitchen towels to remove excess moisture, then chop coarsely. Using the same towels, squeeze out the excess water from the soaked bread and reserve.
- In a skillet, heat the vegetable oil over medium heat and sauté onion and garlic for 5 minutes. Remove from heat. Add chard and spinach, 3 eggs, Parmesan cheese, salt, pepper, nutmeg, and squeezed bread, crumbled. Mix well and set aside.
- Preheat the oven to 350°F.
- Roll half the dough on a floured kitchen counter until thin. Line a 9" springform baking pan with dough, put the cheese slices on the bottom of the pan and pour the chard filling on top, reserving 5 tablespoons. Make 5 holes on the surface of the filling, and break an egg into each one. Cover with a tablespoon of the reserved filling.
- Roll the remaining dough. Cut a circle 1" bigger than the pan edge, put over the chard, and seal the edge, pressing with your fingers or with a fork. Bake for 45 minutes or until golden. Serve warm.