Ingredients
Units
- 2 big bunches of chard or spinach
- 1 yellow onion
- 50 grams (4 tablespoons) of butter
- 100 grams (3/4 cup) of all-purpose flour
- 500 ml. of milk
- salt and pepper
- 4 hard-boiled eggs
- 2 pie doughs thawed to room temperature
Instructions
- Wash and dry the chard, cut, and discard the ends of the stems. Cut the stems and leaves into thin strips. Chop the onion into small cubes.
- In a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and let it brown, occasionally stirring, for about 10 minutes. Add the chard and simmer uncovered over medium heat for 5 minutes or until the greens are wilted. Remove to a bowl.
- Wipe the skillet with a paper towel and add the butter. Let melt over medium heat. Add the flour and stir with a fork. Let it cook for about 2 minutes. Remove from the flame. Add the milk in a thin stream and incorporate slowly. Return to medium heat and allow the cook and thicken, stirring occasionally. Simmer gently for 1 minute—season with salt and pepper to taste. Add the chard and stir. Adjust the seasoning.
- Preheat the oven to 180C or 350F.
- Greased a baking dish. Place a pie dough and press against the bottom and sides. Place the filling in a layer of 1 cm (1/2 inch), more or less. Cut the eggs in 4 and distribute them evenly. Place the remaining filling on top of the eggs, cover with the pie dough, and press the edges to seal.
- Make a foil chimney for steam to escape, and place it in the middle of the pie.
- Bake on a baking sheet for 45-60 minutes until the crust is golden brown.
- Let stand for 20-30 minutes, so the filling does not leak when cut, cut, and serve.
- Refrigerated once cold. It can be reheated in the microwave oven if desired. It can be served warm or at room temperature.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Oven-baked
- Cuisine: Argentinian