Ligurian Pie for Easter

First, I prepared the dough for the sheets as follows: in a large bowl, I carefully mixed the flour with the water in which I first dissolved the salt and then added the oil. This combination will provide an elastic and easy-to-handle dough. After the ingredients came together, I transferred the dough to a well-floured working surface and kneaded it vigorously for about 10 minutes until it became homogeneous and smooth. I divided it into four parts: two larger ones, about 300 g each, and two smaller ones, about 170 g each. I covered these parts with a kitchen towel and left them in a cool place to rest for about an hour. This step is essential to allow the gluten to relax, making it easier to roll out the sheets.

In the meantime, I blanched the chard and spinach in boiling salted water. After about 5 minutes, when they softened, I carefully removed them to a bowl of cold ice water to preserve the vibrant color of the leaves. It is important to ensure that the water in which we boil the chard is boiling well when we introduce them to prevent oxidation. After they cooled down, I drained the chard and chopped it finely. In a pan, I heated a little oil and added a clove of garlic for extra flavor. I sautéed the chard until it lost excess moisture. I salted them, let them cool a bit, and added 20 g of grated Parmesan for a special taste.

While the chard was cooling, I mixed the ricotta with one egg, a little salt, freshly ground pepper, and a pinch of nutmeg, adding the remaining grated Parmesan. This mixture will add a creamy and savory layer to the pie filling. I rolled out a thin sheet from one of the larger pieces of dough. I greased a round baking dish with a diameter of 30 cm with oil, then placed the first sheet in the dish, allowing the edges to hang over slightly. Don't worry, as they will be useful at the end. I brushed the sheet with oil and placed a second, larger sheet on top.

I spread the chard mixture over this sheet, followed by the ricotta cream. Using the back of a spoon, I made four nests in the ricotta cream, into which I carefully cracked the four whole eggs. Then, I rolled out another sheet from the smaller pieces and placed it on top of the pie, brushing it well with oil. Over this, I covered it with the last sheet, which I twisted all the edges inward, ensuring that the pie is well sealed. I brushed it again with oil on top and lightly pierced it at the base of the formed edge to allow steam to escape during baking.

I placed the pie in the preheated oven, set to ventilated, for about 40 minutes at 160 degrees. The delicious smell that will spread in the kitchen will make the wait even more pleasant. After the time has passed, I will take the pie out of the oven, letting it cool slightly before cutting it into portions. This recipe promises a savory combination of flavors and textures, perfect for a family meal or to impress guests. Bon appétit!