Swiss chard pie
Recipe from Elena Faita
Ingredients
Dough:
600g ‘00’ flour
6 tbsp. olive oil
Salt
Cold water (300ml or 10 oz)
Filling:
600g Swiss chard (cooked in water for 10 min, then put in cold water to stop the cooking process. Squeeze well and aet aside)
75g Carnaroli rice (cook in boiling water for10 minutes, set aside)
½ cup parmesan cheese
3 eggs
1 medium sized onion, cut into circles
4 tbsp. olive oil
Marjoram
Salt and pepper
*If desired, you could also use ½ zucchini sauté in pan and ½ Swiss chard
Method
Dough:
Make a well in flour. Mix salt and olive oil in well and start adding water a bit at a time until the dough becomes nice and soft. Cover, put aside and let rest for I hour.
You could also make a pâte brisée
Pie:
Preheat the oven at 375°F
In a Julienne or Granit sauté pan, heat olive oil. Add onions and cook for 5 minutes. Add Swiss chard, marjoram, mix well and let it cool down.
In a bowl, mix Swiss chard mixture with rice, cheese, salt, 2 whole eggs, 1 egg white and mix.
Roll out dough into 2 sheets (1 for bottom, 1 top).
Place bottom sheet in a 24 cm round pan, dropping dough well around the edges. Pour mixture in and place second sheet of dough n top. Close well all around.
Brush top with remaining egg yolk. Poke holes and bake in oven for 45 minutes.
*The Torta Verde tastes much better when eaten the day after!
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