Ingredients -

1 large bowl to add everything and combine and a large pie tin

About 5 sheets of puff pastry

1 leek (fry and place in your bowl)

1 egg

About 2-3 bunches of chard (boiled, drained, chopped and put in bowl)

500 gr of ricotta

3 tablespoons grated parmigiano (or grana padano - or anything you like really)

1 packet (180gr) fetta cheese (not traditionally Italian but you can subsitute with mozzarella if you prefer)

Salt and pepper to taste

Combine all ingredients. Place the puff pastry in your tin. Pour the mixture into the tin and bake in about 200c fan forced oven until the pastry is golden.

Buon appetito!

Click here to watch the instagram reel

Ingredients -

• 350 gr arborio rice (put in a bowl topped with water and soak for 5 minutes before use)

• 300 ml bolognese sauce pre made

• 200 ml milk

• 250 gr mozzarella

• 50 gr grated parmesan

• butter to grease pan and blotch the first layer

• salt

• pepper
  

  Watch instagram reel here for method https://www.instagram.com/p/Chlg-T3laoJ/

This is a very easy light version but can be tweeked to your liking. You can add a couple of eggs to the potato mash, but I didn’t for this one. You could also add peas, a little cooked onion if you like, or even substitute the salumi for tuna.

• 1 kg potato - boiled, mashed and a tablespoon of butter added

• 300 g di mozzarella

• 150 g di prosciutto cotto

• About a handful of breadcrumbs

• salt

• pepe

• 80 g di grana padano or parmigiano

Head to the Instagram reel to watch the process. https://www.instagram.com/the_little_italian_school/