Pasta and Greens Torte

Ingredients

• 1.5 teaspoons thyme leaves dried
• 8 large eggs 
• 8 oz blend cheese shredded italian
• 9 oz pasta refrigerated cut in half
• 1 cup milk 
• 3 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 1 cup ricotta cheese 
• 1.5 teaspoons salt 
• 1 pound swiss chard fresh

Equipment

• frying pan
• oven
• blender
• dutch oven
• salad spinner

Directions

1. Bring 4 qt. water to a boil in a 6-qt. Dutch oven.
2. While water comes to a boil, remove and discard stems and ribs from chard. Coarsely chop leaves. Wash chard thoroughly in cold water; drain well. Process eggs and next 5 ingredients in a blender until smooth.
3. Add chard leaves and pasta to boiling water. Return water to a boil; boil 1 minute.
4. Drain well, pressing out excess moisture from chard with the back of a spoon. Return pasta and greens to pan; toss until blended.
5. Brush a 10" cast-iron skillet with olive oil. Arrange pasta and greens in skillet; sprinkle with cheese.
6. Pour egg mixture over cheese, pressing to submerge pasta and greens in liquid.
7. Place skillet over medium heat for 2 minutes. Immediately transfer to hot oven.
8. Bake at 400 for 25 minutes or until golden and set.
9. Let stand 10 minutes before inverting onto a serving platter, if desired, and cutting into wedges.
10. *It's easier to prepare greens if you chop or tear them first before cleaning in several washings of cold water.
11. Drain well between washings, and finish with a whirl in a salad spinner to remove sandy grit.