Ingredients for 8 people (one slice each comes):

• 700 g of bread dough

• 300 g of chard in bag

• 300 g of spinach in bag

• 250 g of cottage cheese

• 50 g of grated Parmesan

• 50 g of grated aged pecorino

• 100 g of cooked ham

• 1 knob of butter

• Flour  for the worktop

• nutmeg

• salt

• pepper

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Method  

Put the chard and spinach in a pan with a little water and let them simmer for 2-3 minutes over medium heat, stirring often.

Drain the vegetables, chop them and put them back in the pan with the butter, leaving them to flavor for a few minutes.  Transfer them to a bowl and mix them with ricotta, parmesan, pecorino, diced cooked ham, a generous sprinkling of nutmeg, salt and pepper.

On a generously floured work surface, roll out the bread dough into a rectangle: the longer side should be about 30 cm.  

Arrange the chard filling along one of the longer sides and roll the dough over the filling, stopping in the middle of the rectangle.

With a very sharp knife divide the lower part of the rectangle of dough (the one therefore not rolled up) into 27 fringes with a width of about 1 cm.

Intertwine the fringes 3 by 3 forming 9 braids and roll them on the dough cylinder.

Close the ring cylinder forming a crown and transfer it to a baking tray lined with parchment paper. Let it rest covered for 20 ', then bake it at 200 ° for 20-25 minutes, until the dough is swollen and golden.

Let it cool before transferring to a serving dish!