Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1/3 cup extra virgin olive oil

  3. 4 pinches salt For Filling:

  4. 3 1/2 oz swiss chard

  5. 3 1/2 oz spinach leaves

  6. 1 small onion

  7. 1 small leek , white part only

  8. 1/2 oz fresh dill

  9. 1/2 oz fresh chervil

  10. 1/2 oz fresh parsley

  11. 1/3 cup fresh ricotta cheese

  12. 2 eggs

  13. 1/2 cup freshly grated parmesan cheese salt and freshly ground pepper

  14. 1 tablespoon extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. FOR PASTRY: Stir the flour onto your work surface. Make a well in the center, and add the oil, about 4 tablespoons water and the salt. Work the dough quickly until it forms a ball. Refrigerate for 2 hours. FOR FILLING: Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Combine the Swiss chard, spinach, onion, leek and herbs in the bowl of a food processor. Run it for 30 seconds - the herbs should not be too finely chopped. Add the ricotta, eggs, parmesan and salt and pepper and process for 10 seconds. Divide the dough into 2 balls and roll them out separately. Butter a nonstick 9 1/2 inch pie pan and line it with half the dough. Pour in the herb mixture. Top with the remaining dough and crimp the edges to seal in the filling. Using a pastry brush, coat the whole surface of the pie with olive oil. Bake the pie in the preheated oven for 40 minutes. Transfer to a serving dish and serve hot or warm.


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