Swiss Chard Torte with pine nuts and raisins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.8
- Total Fat: 15.5 g
- Cholesterol: 79.3 mg
- Sodium: 442.0 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.7 g
- Protein: 10.5 g
View full nutritional breakdown of Swiss Chard Torte with pine nuts and raisins calories by ingredient
Number of Servings: 8
Ingredients
-
SWISS CHARD cooked and well drained 4
cups
Extra Virgin Olive Oil, .25 cup
Onions, raw, 2/3 cup, chopped
Parmesan Cheese, grated, 1 cup
toasted walnuts, 1/3 cup
golden raisins, 1/3 cup
Eggs, 3
Bread Crumbs 2/3 cup
Directions
cook chard until tender. Drain well and squeeze out extra water. chop and set aside. Put raising to soak while preparing next step.
Cook onions in olive oil.(Reserve 1 tbls olive oil for final step)
return swiss chard to pan with onions and cook until slightly sticking to pan. Then set aside to cool off.
When cool, combine swiss chard-onion mixtrure with egg sutbsitute, cheese, nuts and add salt and pepper.
Preheat oven, and prepare springform pam by adding 1/2 tablespoon olive oil and spread to bottom and sides pan. Add 1/2 of pretoasted bread crumbs to springform pan and tilt pan until bottom is covered. Pour in chard mixture and add remaining breadcrumbs to top. drizzle with remaining olive oil and bake for 30-40 minutes (depending on the size of your pan.
*if you don't have enough swiss chard, you can partially substitute with fresh or frozen spinach.
Recipe credit: Marcella Hazan's Essentials of Classic Italian Cooking
Cook onions in olive oil.(Reserve 1 tbls olive oil for final step)
return swiss chard to pan with onions and cook until slightly sticking to pan. Then set aside to cool off.
When cool, combine swiss chard-onion mixtrure with egg sutbsitute, cheese, nuts and add salt and pepper.
Preheat oven, and prepare springform pam by adding 1/2 tablespoon olive oil and spread to bottom and sides pan. Add 1/2 of pretoasted bread crumbs to springform pan and tilt pan until bottom is covered. Pour in chard mixture and add remaining breadcrumbs to top. drizzle with remaining olive oil and bake for 30-40 minutes (depending on the size of your pan.
*if you don't have enough swiss chard, you can partially substitute with fresh or frozen spinach.
Recipe credit: Marcella Hazan's Essentials of Classic Italian Cooking