Pascualina

Step by stepInstructions

1. Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes until soft, then add the garlic and cook 1 minute more.
2. Add the chopped chard in batches, stirring until it wilts, and cook 8 to 10 minutes until all the liquid has evaporated; season with salt, pepper, and nutmeg.
3. Transfer the chard to a bowl, let it cool for 10 minutes, then stir in the ricotta and 1 beaten egg.
4. Roll out one sheet of puff pastry into a 12-inch round and fit it into a 9-inch pie dish, letting the edges overhang.
5. Spread half the chard filling in the shell, then make 4 shallow wells with the back of a spoon and crack a whole egg into each well.
6. Cover with the remaining filling, gently smoothing it over the eggs, then roll out the second pastry sheet and lay it on top.
7. Press the edges to seal, trim the overhang, crimp with a fork, brush with the egg glaze, and cut 3 small steam vents in the center.
8. Bake at 375°F for 45 to 50 minutes until the crust is deep golden brown and the filling is set; cool 15 minutes before slicing.