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Rociatta (Ru-cha-ta)

Updated on November 18, 2014

My Nonna's Rociatta

Is it a dessert or is it a savory dish? I never really was sure, but this recipe came from my Nona (grandmother in Italian) and she served it whenever someone came over or with coffee and even sometimes at the dinner table. So, you decide. I vote for dessert, since it is sweet. It's also packed with iron from the Swiss chard so it good for you too.

There is another version of this with the same name but it has chopped apples instead of Swiss chard, but that will be for another Hub.

Of course, my Nona made her own crust and I remember it being rolled out so thin you could see the Swiss chard through it. I like to make things easy for everone to make so I used refrigerated pie crusts instead and rolled them out very thin and in a rectangle shape. It saves a whole lot of time and this dish can be made in no time.

So, if you want your children to eat their veggies, give this a try. It's really very different and so Italian. Enjoy!

Hints and Tips

  • It's hard to tell just how much 2 cups of Swiss chard to buy, so buy a couple of large bunches because when you cook it, it really cooks down to a very small amount.
  • Make sure you squeeze out all the water you can or the crust will be soggy.
  • If you wish, you can make your own pie crusts, I just wanted to make it easy and quick for working mothers or anyone who wants to try this recipe.

Please Vote

1.5 stars from 2 ratings of Rociatta


  • 2 cups Swiss chard, cooked, chopped and drained
  • 3/4 cup raisins
  • 2 tablespoons canola oil
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 pie crusts


  1. Preheat oven to 375 degrees. Grease a large cookie sheet.
  2. Roll pie crusts very thin in a rectangle. Mix the cooled Swiss chard, raisins, sugar, oil and salt.
  3. Spread even amounts over two pie crusts and roll long ends together to meet in the middle. Rub a little more oil on the crusts.
  4. Bake for 30 minutes or until golden brown. It may be eaten warm or cold from the refrigerator.


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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you. It's one of those treasured recipes from my grandmother. It can also be done with apples. When I can relax after today I will post how to do that also.

    • pstraubie48 profile image

      Patricia Scott 

      3 years ago from sunny Florida

      This sounds like a dish that I will have to try. I am bookmarking it to add to my files. When I read a recipe and can imagine how it is tasting, I am pretty sure it is one to try.

      Angels are once again on the way to you ps Pinned

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you Susan. I would like to check out your recipes too. Have a blessed day.

    • Susan Recipes profile image


      3 years ago from India

      Wow. That looks yummy.


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