ANDEAN CHARD (ACELGA)..

Acelga is translated in English as Swiss chard, strawberry spinach, sea kale, leaf beet, spinach beet, Roman kale. Its Latin name is Beta Vulgaris. Beta is the Roman (Latin) word for beets.
Swiss chard is technically referred to as Coastal Beet, because it originally thrived in salty soil found along coasts.
Acelga possesses an impressive amount of phyto-nutrients which are the source of anti-inflammatory, anti-oxidant properties. It is a good source of vitamin K, C, A, potassium, magnesium, dietary fiber and iron. The anti-oxidants such as carotenoid, betalain, and poliphenol prevent the free radical damage and inflammation. It also helps to maintain the level of blood sugar in the body.
Iron and copper deficiency results in anemia due to symptoms as fatigue, weakness, lack of concentration, and stomach disorders. The consumption of Acelga helps to enhance the circulation of blood and oxygenation of all the organs in the human body.
Here is the recipe for Acelga Pie. Not only it is healthy and delicious. It is also incredible practical, as one tart will last for a few days, cutting a slice and eat it day by day, either hot or cold, with a squeeze of lime. This is favorite to put in lunch boxes, or as a light dinner.

Ingredients for Crust: 2 1/2 cups of all-purpose flour; 1/2 cup of quinoa flour; 1/2 cup unsalted butter at room temperature; 1/2 cup vegetable shortening; 3 egg yolks; 2 tablespoons white wine vinegar; 1 tsp of salt; 1 tsp of sugar; 1/2 cup of iced water. For blending use 1/4 cup flour for rolling the dough.

Ingredients for filling: 4 cups fresh acelga (or swiss chard) leaves chopped; 4 cups of fresh spinach leaves chopped; 3 garlic cloves, peeled and minced; 1 purple onion, peeled and diced; 1/2 cup grated parmesan cheese; 6 whole eggs; 2 tablespoon of butter; 1 tablespoon of white flour; 1/8 tsp of pepper;
pinch of nutmeg; pinch of salt.

Ingredients for the glaze: 1 beaten egg with 1 Tbsp of evaporated milk and a pinch of salt

Preparation:

Filling: Heat a skillet over medium to high heat. Add butter and let it be dissolved. Then add onions, salt and pepper. Saute the onions until they become translucent. Mix in spinach, stir, and continue to saute until the spinach is wilted and reduced. remove from heat, transfer to a strainer and place it inside a bowl and set it aside. Let it cool off and then add the parmesan cheese.

Crust: Sift the flour into a bowl. Add salt, butter, white wine vinegar, egg yolks, and mix well by hand. Add 4 tablespoon of cold water and continue to shape the dough until it forms a firm ball. If using a food processor, combine flours, butter, vegetable shortening, 1 teaspoon of salt, and sugar. Pulse the mixture until it resembles oatmeal. Add the iced water slowly (5-6 Tablespoons) and pulse until a dough forms. Wrap in plastic film or put it in a plastic bag and refrigerate for 45 minutes. The dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. (When preparing dough, add more water or flour if needed in order to obtain a firm texture that can be rolled without being too sticky or dry.) Preheat the oven to 375 degrees. Grab a pie dish and set it aside. Transfer the crust onto a floured working surface. Dust some extra flour on the crust and the rolling pin. Working quickly, roll the pie crust until it is about the size of the pie dish, turning it over, dusting it with flour occasionally to ensure it doesn't stick onto the work surface. Transfer it onto the pie dish. Use the fingers to gentle tuck the crust inside the dish allowing the rest to drape over. Use a fork and prick the pie crust all over. Bake the crust for 15 minutes, cool off.

Pour the filling over the pie crust and flatten. make 6 small holes (1 in each direction) in the filling and gentle drop on egg into each one. Grab the rest of the pie crust and drape it over on top of the filling and gather the edges to seal the pie. Brush the glaze all over the top and prick again with a fork to let the steam be released while baking. Place it in the oven in the middle rack and bake for approximately 45-55 minutes or until the top crust is golden brown. Let cool and serve with lime wedges.