Millefeuille of Swiss chard and unleavened bread

Preparation

1. STEP 1 OF 14

   Cook the Swiss chard in a little water for a few minutes.

2. STEP 2 OF 14

   Squeeze them well using a potato masher.

3. STEP 3 OF 14

   Sauté the Swiss chard in a pan with a clove of garlic and a drizzle of oil. If necessary, chop them a little.

4. STEP 4 OF 14

   Let them cool a bit and prepare the filling by combining the Swiss chard with the crescenza cheese, sun-dried cherry tomato fillets in oil, and the egg.

5. STEP 5 OF 14

   Season with salt and pepper.

6. STEP 6 OF 14

   Mix everything until you get a smooth mixture.

7. STEP 7 OF 14

   Grease a baking dish on all sides.

8. STEP 8 OF 14

   The dish should be approximately the same size as the slice of unleavened bread.

9. STEP 9 OF 14

   Proceed by wetting the slices of unleavened bread a little at a time, trying to line the entire dish using even the broken pieces. Not all slices from the package will be needed.

10. STEP 10 OF 14

    Spread a first layer of filling on the bottom.

11. STEP 11 OF 14

    Cover with a wet sheet and continue layering until the mixture is finished.

12. STEP 12 OF 14

    In the end, there should be three layers.

13. STEP 13 OF 14

    Finish with the last sheet and close the pie by folding the edges.

14. STEP 14 OF 14

    Grease well and bake at 175 degrees for about 45 minutes.

General Information

Analysis

Macronutrients (100 gr)