Pasqualina Pie Of Swiss Chard

Preparation:

Preparation: Clean the beets, wash them, boil them in salted water for about fifty minutes. Clean the artichokes by removing the tough outer leaves and stems; cut off the tips and slice them. Peel and finely slice the onion. In a saucepan, brown the sliced artichokes and the chopped onion. Salted. Let it cook until the artichokes are tender. Add the chard, two eggs, the ricotta, the grated Parmesan and a pinch of salt. Stir to mix all the ingredients. Divide the puff pastry into two parts and roll it out into two thin discs. Line a baking tray with aluminum foil and place a sheet of puff pastry on top. Fill with the filling and lay the other disc of dough on top. Join the edges of the two discs. Prick the surface of the cake with a fork and brush it with the beaten egg. Put in the oven at medium temperature for forty-five minutes. Serve hot.