Monday, November 5, 2012
Peruvian Chard Pie Recipe Translated!
1 lb of frozen or fresh spinach, well washed. (I would say if using frozen, use two 10 oz. packages thawed.)
1 medium onion, diced
1 teaspoon of ground garlic
2 tablespoons of canola oil
salt, pepper to taste
8 oz package of shredded mozarella and provolone cheese mix
1/4 cup of sliced black kalamata olives, pitted.
1 package of prepared frozen puff pastry preferably square or rectangular, in the frozen food section of the super market.
4 or 6 medium eggs
1 glass Pyrex glass dish, 8 inches square and 2-3" deep, sprayed with Pam.
First, defrost the package of puff pastry for 45 minutes before starting the process.
Warm the oven at 350F(electric) or 240F(gas) (I'm not sure that it isn't the same for electric and gas.) until its ready.
Defrost the spinach or boil the fresh one in some water until it's cooked and reduced. Leave to cool in pot.
Saute the onion, with the oil, garlic, salt and pepper, until cooked.
Add the olives and let it rest.
Mix the spinach with the saute and add the cheese. Mix well.
Place one of the crusts flattened in the bottom of the Pyrex folding it well to cover the sides.
Pour the warm mix of spinach, saute and cheese in the mold.
Make four(or six) holes at each corner of the mix deep enough to place a raw egg in each.
Cover the pie with the other flattened crust and crimp the edges. Make vents with a knife for steam to escape.
Place the pie in the oven for 1 hour, or until it browns nicely.
Once baked, let it cool for 15 minutes.
Serves 6 portions.
And enjoy this delicious pie!
These are The Herbal Husband's ingredients and directions. I have tried to keep them as he wrote them. I just added a couple of thoughts to make it clearer. Ask questions if you need to. Errands day and Panera lunch. Enjoyable. It is cold here. Talk to you later.