Chard and ricotta run the show in this classic Italian-style savory pie.
What you will need
1 bunch Chard
8 oz. Crimini Mushrooms
1 clove Garlic
1 cup Ricotta
2 Tbsp Olive Oil
Salt, as needed
Black Pepper, as needed(Nutritional facts 104 calories, 7.56 g fat, 4.29 g carbohydrates, 5.81 g protein, 125 mg cholesterol, 287 mg sodium)
How to cook
Assemble the ingredients.
Preheat oven to 350°F
Wash and dry the chard. Pinch the leaf around the stem and pull to tear it from the stem. Roll up the leaves and slice into strips, around 1/2" in width.
Wash the mushrooms and remove the tough part of the stem. Arrange in a grid. Slice into quarters.
Peel the garlic cloves and chop or crush finely.
Pour some olive oil into a heavy skillet over medium-low heat. Warm the oil for a couple of minutes or just until it begins to shimmer and stream.
Stir the garlic into the hot oil and let it toast until the smell hits you (30-60 seconds).
Add the quartered mushrooms and stir to coat in garlic.
Add the sliced chard.
Continue cooking, stirring frequently until chard is wilted. You can increase the temperature a little if you'd like to speed things up.
Transfer the mushrooms and chard to a large mixing bowl.
Add the ricotta.
Add the egg.
Drape the pie dough in a pie dish. Press the dough down into the dish to remove any air pockets.
Spread the filling out in the crust.
Gently press the edges of the dough down towards the level of the filling. I like to Use a fork to crimp the edges and give them a little texture.
Bake for about 35 minutes, or until the crust is golden brown.