Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small package puff pastry
- 6 bunches of acelga (chard)
- 6 eggs
- Breadcrumbs
- Grated cheese
- Parsley
- 2 teaspoons minced garlic
- Seasoning to taste
Directions
Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).
Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well, and chop them. Fry them for a few minutes in hot olive oil then set aside.
Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.
Beat the eggs and add all the ingredients to make a nice filling.
Add to the acelga and mix all together.
Fill the pie dish with this “relleno” or filling and close the pie with the pastry.
Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden.