Pasteles de Acelga y Queso
Savory baked individual pies filled with a mixture of Swiss chard, cheese, and sometimes a touch of onion and spices, offering a comforting and flavorful vegetarian option.
🧂 Ingredients
- 1 kg Swiss chard(washed, stems removed, and roughly chopped)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil
- 3 large Eggs
- 250 g Ricotta cheese
- 100 g Parmesan cheese(grated)
- 0.5 tsp Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- for greasing ramekins Butter
👨🍳 Instructions
- 1
Blanch the chopped Swiss chard in boiling water for 2-3 minutes. Drain well and squeeze out any excess water. Set aside.
⏱️ 5 minutes - 2
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 3
In a large bowl, whisk together the eggs, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper.
💡 Tip: Ensure the cheeses are well combined. - 4
Add the blanched Swiss chard and the sautéed onion and garlic mixture to the egg and cheese mixture. Stir to combine everything thoroughly.
💡 Tip: Taste and adjust seasoning if necessary. - 5
Preheat oven to 180°C (350°F). Grease 6 individual ramekins or a medium-sized baking dish with butter.
⏱️ 5 minutes - 6
Pour the Swiss chard and cheese mixture into the prepared ramekins or baking dish.
💡 Tip: Fill the ramekins about three-quarters full. - 7
Bake for 30-40 minutes, or until the center is set and the tops are lightly golden brown.
⏱️ 40 minutes💡 Tip: A knife inserted into the center should come out clean. - 8
Let the pasteles cool slightly before serving. They can be served warm or at room temperature.
💡 Tip: Serve with a side salad for a complete meal.
💡 Pro Tips
- ✓Ensure the Swiss chard is well-drained to prevent a watery filling.
- ✓You can add other cheeses like mozzarella or gruyere for a different flavor profile.
- ✓For a richer flavor, you can sauté some finely chopped leeks along with the onion.
🔄 Variations
- Add a small amount of cooked quinoa or rice to the filling for extra texture.
- Incorporate a pinch of chili flakes for a hint of spice.
- Add a layer of béchamel sauce on top before baking for a creamier finish.