This classic Italian pie is traditionally made during the Easter season and highlights the delicate flavors of greens, herbs and eggs, enriched by fresh and aged cheeses. Most small farms have a few chickens on hand laying eggs, so I thought this would be a fun way to incorporate farm-fresh produce and farm-fresh eggs in an unexpected way.

Watch Feast TV host Cat Neville make this recipe from start to finish in our Urban Farming episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines and cookware and kitchen gadgets provided by IKEA with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.

Italian Swiss Chard, Ricotta and Egg Pie

Recipe by Catherine Neville

Yield | 8 servings |

  • olive oil
  • 1 yellow onion, diced
  • 1 bunch Swiss chard, stalks removed and leaves cut into ½-inch slices
  • 1 cup chopped kale (or spinach if you prefer)
  • salt and freshly ground pepper
  • 1 bunch parsley, chopped
  • small handful chopped marjoram
  • small handful chopped dill
  • freshly grated nutmeg
  • allspice
  • 1 cup shredded Parmigiano-Reggiano, divided
  • 1 ½ cups ricotta
  • ¼ cup Greek-style yogurt
  • 10 eggs
  • 2 boxes puff pastry
  • flour for dusting

| Preparation | Preheat oven to 350 degrees.

In a large skillet, heat olive oil and saute onion until just beginning to brown and then add the chard, stirring until just beginning to soften and then add spinach and saute until wilted, adding salt and pepper to taste. Transfer to a colander and drain off excess liquid, then transfer to a large bowl and sitr in the herbs and nutmeg and allspice to taste.When relatively cool, stir in ½-cup of the Parmigiano-Reggiano and 2 beaten eggs. Set aside.

In a small bowl, mix ricotta, yogurt and remaining Parmigiano-Reggiano. Set aside.

Roll out a sheet of puff pastry on a lightly floured surface until it’s ⅛-inch thick and then drape into a 9-by-3 inch springform pan. Press the dough into the corners of the pan, ensuring that you don’t rip the pastry. Trim off any excess. Spoon the chard mixture and smooth out. Then, layer in the ricotta mixture, smoothing that out as well.

Make 7 divots in the ricotta mixture. Separate 7 eggs and drop the yolks into the divots.

Roll out another sheet of puff pastry and lay it on top of the pan, crimping the edges to seal. Whisk the remaining egg with a bit of water and brush the egg wash over the top of the pie, then prick with a knife a few times.

Bake for 45 minutes to an hour, until golden brown and cooked through. Allow to cool (which will take a while because the pie is very dense), remove from the pan and serve.