Swiss Chard and Ricotta Bake Recipe

Tortino di bietole e ricotta in round casserole dish surrounded by eggs, bowl of cheese and serving spoon.

Swiss Chard and Ricotta Bake Recipe

This swiss chard and ricotta bake is a savory crustless baked casserole made with swiss chard, ricotta, eggs and grated cheese. So many ways to enjoy this versatile dish!

Course antipasto, main dish, side dish, Main Course

Cuisine Italian

Prep Time 40

Cook Time 40

Servings servings

Calories 179kcal

Author Nadia Fazio

Ingredients

1 large bunch swiss chard leaves only, about 300 grams (12 leaves)
3 tbsp. olive oil plus extra for greasing the baking dish and drizzling
½ large onion diced
1 cup ricotta cheese
4 large eggs
½ cup grated Parmigiano cheese
½ teaspoon salt
¼ tsp. nutmeg
2 tbsp. breadcrumbs divided

US Customary - Metric

Instructions

Prepare the swiss chard: rinse well to remove all traces of dirt. Cut off the tough stems and compost them or reserve for another use. Roughly chop the swiss chard leaves into ribbons.
Bring a large pot of salted water to a boil and cook the swiss chard for about 5 minutes, until tender. Drain well.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté the onion until transluscent, about 5 minutes.
Add the cooked swiss chard to the skillet with the onion, as well as a pinch of salt, and cook, stirring, until the chard is fairly dry, 3-4 minutes.
Transfer to a bowl to cool slightly while you prepare the remaining ingredients.
Grease the bottom and sides of a 2 liter (8 inch) casserole dish with olive oil or butter. Sprinkle with 1 tbsp. of breadcrumbs and rotate the casserole to coat all sides and bottom. Preheat oven to 350 degrees F.
In a large bowl, whisk together the eggs; ricotta; Parmigiano cheese; ½ teaspoon salt and nutmeg. Then stir in the swiss chard.
Pour the mixture into the prepared baking dish. Sprinkle the remaining tbsp. of breadcrumbs over the top and drizzle lightly with olive oil.
Bake for 40 minutes until the top is crisp and golden. You may also turn on your broiler for the last minute of cooking. Cut into wedges and serve hot or at room temperature.

Notes

Substitutions: You can use spinach; beet greens; collard greens; or kale in place of swiss chard.

Storage: Keep leftovers refrigerated for up to 3 days.

Nutrition