Chard pie of gibraltar The cake de acelga
The chard pie you eat in Gibraltar, on Good Friday, the day when, according to Catholic tradition, believers can eat only in the afternoon. Chard pie is very similar to other versions of this type of pie that can be enjoyed in other areas of the Mediterranean.
6 bunches of fresh spinach,
1 pack of puff pastry (425 g, 2 puff pastry sheets),
Oil to anoint,
6 tablespoons (66 g ) breadcrumbs,
5 oz. (140 g) grated cheese to taste,
3 tablespoons chopped fresh parsley,
2 cloves of garlic, peeled and finely chopped,
Salt, freshly ground black pepper
Preheat the oven to 300 F (150 C). Cut off the stems of the chard for use in another recipe. Boil the leaves, drain and chop fine.
Unroll the puff pastry and roll it in a greased baking dish with a diameter of 20 cm, a forward edge enough to cover the cake.
Beat the eggs; add the bread crumbs, cheese, parsley, garlic and seasoning.
Add the mixture to the chopped herbs and mix well. Fill the pastry with vegetables and good close edge of the pie. Bake in the oven for 30 minutes, until the cake is golden. Serve hot or cold.