Low-Carb Savory Easter Torta Pasqualina Pie

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Cook the pie crust according to directions at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F for 18-20 minutes, baking in a 23 cm/ 9” tart dish.

Step 2To make the filling, heat the oil in a large frypan or pot with a lid over low-medium heat. Cook onion and garlic for 7 to 10 minutes until very soft, but not browned. Add chard and cover with the lid.

Step 3Cook for 3-4 minutes until wilted. Season with salt and set aside to cool.

Step 4Add the chard mix to a colander, and press down to remove excess liquid.

Step 5Combine the chard mix with the ricotta, nutmeg, lemon zest, cheeses and 4 eggs in a large bowl, season and set aside.

Step 6Spoon chard mixture into the prepared pie pan, spreading out evenly. Use the back of a spoon to make a few indentations in the chard mix, and then crack the remaining egg into the centre.

Step 7Use the spoon to swirl it through the indentations to create a rippled effect.

Step 8Bake for 30 minutes until firm to touch and golden on top.

Step 9Remove from the oven and let it cool down slightly before slicing.

Step 10To store, let it cool down completely before placing in the fridge. Store in the fridge for up to 4 days or freeze for up to 3 months.

Step 11Eat cold or reheat in the oven before serving.