Ingredients

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

Method

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.

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. 

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.