Peruvian swiss chard pie
Pies
This is an adaptation of a tradition Italian-Peruvian Swiss chard pie called <em>pastel de acelga</em>. It's also known as <em>tarta pascualina</em> in other Latin American countries, like Argentina and Uruguay. You can make the filling up to a week in advance and assemble the pie the day before you plan to bake it. It's best served at room temperature. Note: It's important to remove the ribs from the chard, as they tend to release a lot of water and can make your crust soggy. If you cannot find Swiss chard, use frozen chopped spinach instead.
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