Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the dough, mix the flour with the oil, egg, a pinch of salt and 200ml of water. Knead to a uniform and smooth dough. Cover and rest for two hours. Stretch the dough and cut into two discs, one a little larger than the other.
Heat the butter in a frying pan over a medium heat and gently fry the chopped onion and garlic for 10 minutes until transparent, then cool. Put 4 of the eggs in a pan of cold water and bring to the boil. Boil for 10 minutes, then cool and peel. Chop the cooked and cold chard.
Mix together the chard, onions and garlic, nutmeg, ricotta, one raw egg and parmesan, and season.
Heat the oven to 190C/fan 170C/gas 5 and line a 20cm springform cake tin with baking paper. Roll the larger piece of dough to a large circle the thickness of a £1 coin and use this to line the base and sides of the tin. Spoon in the chard and ricotta mixture. Put in the three cooked eggs, separated from each other, sinking them into the filling.
Roll the remaining dough into a circle the thickness of a £1 coin and use to cover the pie, trimming to fit and pressing slightly to seal. Brush the lid with beaten egg. Bake for 40-45 minutes or until the pastry is golden. Leave to stand for 30 minutes, then serve. Can be eaten hot or cold.