Ingredients
Units
Scale
Ingredients (Serves 6-8)
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup water (or as needed)
For the Filling:
- 1 pound fresh spinach or Swiss chard, washed and chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano
- 4 large eggs (plus 1 for brushing)
- 1 garlic clove, minced
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Optional: 4 whole eggs (for traditional presentation)
Instructions
Instructions
1. Make the Dough
- In a large bowl, mix the flour and salt. Gradually add the olive oil and water, mixing until the dough comes together.
- Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
2. Prepare the Filling
- Blanch the spinach or Swiss chard in boiling water for 2-3 minutes. Drain, squeeze out excess water, and chop finely.
- In a large bowl, combine the cooked greens, ricotta, Parmigiano-Reggiano, minced garlic, nutmeg, salt, and pepper. Mix well.
- Beat 1 egg and stir it into the filling mixture.
3. Assemble the Pie
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or pie dish.
- Divide the dough into two portions, one slightly larger than the other. Roll out the larger piece on a floured surface and line the pan, allowing the dough to hang over the edges.
- Spread the filling evenly over the dough. If using whole eggs, create 4 small wells in the filling and crack an egg into each well.
4. Add the Top Layer
- Roll out the smaller portion of dough and place it over the filling. Trim the edges and crimp to seal. Pierce a few small slits in the top for ventilation.
- Beat the remaining egg and brush it over the top of the pie.
5. Bake
- Bake for 40-50 minutes, or until the crust is golden brown. Let cool for at least 15 minutes before slicing.
