Ingredients for 4 servings:
350gr white flour
1kg chards
50gr butter
50gr lard
250gr sweet ricotta cheese
6 eggs, 1 onion
2 cloves garlic
Grated parmesan cheese
One pinch marjoram
Oil, salt and pepper

Preparation:
Boil chards, drain well and mince. In a medium pan sear butter with lard, minced onion and minced garlic.

Add chards, salt and pepper, let cook.
In the meantime, in a medium bowl stir sweet ricotta with parmesan cheese and marjoram.

As soon as chards are seasoned pour all in the ricotta bowl, set aside for a while.

To prepare puff pastry: knead together flour with few water, one tbs oil, salt. Divide dough in 12 equal parts.

Roll very thin sheets of pastry, arrange 6 of them on a greased oven pan. Grease well between all layers.

Pour chards and ricotta in the pan, arrange well and make 6 holes in vegetable mixture. Pour one egg in each hole with some oil and some parmesan.

Cover with remaining 6 sheets, grease between layers. Garnish the last one with beat egg.
Prick surface with a fork tip and bake in 200gr oven for one hour.