A savoury pie with meadow herbs, chard and seasonal vegetables, close to scarpazza.
Origin Lunigiana
Servings 4–6 servings
Time ≈ 1 h 15
Ingredients
For the pastry: 250 g flour, 125 ml water, 20 g olive oil, 5 g salt.
For the filling: 350 g chard, 150 g spinach or borage, 1 small leek, 50 g Parmesan, 25 g olive oil, salt and pepper.
Method
Knead the pastry ingredients, shape into a ball and rest for 30 minutes.
Slice the vegetables, salt and leave to drain for 30 minutes. Press them firmly, then add oil, pepper and Parmesan.
Roll out two very thin sheets. Fill the first, cover with the second, seal and oil the surface. Make two cuts and bake for 25–30 minutes at 230°C.