Swiss Chard And Anchovies Pie

• Brisee dough (see http://passionandcooking.com/2012/11/19/tortino-al-cavolo-nero-kale-pie/
• 22 ounces Swiss chard (leaves)
• 2 garlic cloves
• 5 ounces ricotta cheese
• 3 tablespoons olive oli (Extra Virgin)
• Salt and freshly ground pepper

1. Prepare brisee pie crust .
2. Wash Swiss chard, cut off the white stalk (you can use in other recipes see note) and blanch the leaves for 8-10 minutes. Drain and let cool. Cut into segments of about 1 cm (0.4 inch) long.
3. In a large skillet over medium-low heat sautee garlic in the oil for 4-5 min., being careful not to burn it. Chop the anchovies, add to the oil and stir until they beging to "melt". Add chard, season with salt and pepper. Allow to cook for 10 minutes , stirring occasionally. Turn off the heat and let cool.
4. In a bowl work ricotta cheese with a fork, add the vegetable mix and season with salt and pepper.
5. Heat the oven to 170 u0b0C (350 u0b0F).
6. In a 25 cm (9 inch) round baking pan, roll out the dough to 2-3 mm thick, puncture the bottom with a fork, pour in the filling and bake for about 40-45 min. Serve warm.
7. Note: When you buy Swiss chard look for crisp, vibrant green leaves with non yellow or brown spots. You can enjoy the stalk as well. First boil them, then sautee in olive oil with garlic and pepper. Serve warm with grated Parmesan cheese. The cheese will melt and give a special taste to this dish.

brisee dough, swiss chard, garlic, ricotta cheese, olive oli, salt

Taken from food52.com/recipes/26850-swiss-chard-and-anchovies-pie (may not work)