To prepare a delicious pie with a filling of green leaves, start by making a perfect dough. Mix the necessary ingredients for the dough, using quality flour, lukewarm water, a pinch of salt, and a little oil. Knead the dough well until it becomes elastic and smooth, then let it rest for about 30 minutes, wrapped in cling film, on the kitchen work surface. This resting period is essential as it allows the gluten to relax, thus facilitating the subsequent rolling out of the sheets.
After the dough has rested, divide it into four equal parts. Start by rolling out the first sheet, being careful to achieve an even thickness. Place the sheet of dough over a special pie dish, lightly drizzling it with a little oil to prevent sticking. Then roll out the second sheet and carefully place it over the first. Now it’s time to add the filling. In the traditional recipe, it is common to use green leaves, such as spinach or chard, and Quagliata, a type of whey from milk. Instead of Quagliata, you can opt for fresh, raw leaves that will bake perfectly between the layers of dough.
If you choose to add other greens, such as artichokes, it is recommended to sauté them lightly in a pan with oil, adding a finely chopped onion or a clove of garlic for extra flavor. This step will intensify the taste of the filling and make each bite an explosion of flavor. Once the filling is ready, you can make a few holes with the back of a spoon in it, to create space for the raw eggs that will be added later. When they bake, they will take the shape of a fried egg, giving the pie a special appearance.
After you have placed the filling, cover it with the third sheet, drizzling it again with oil. Then place the last sheet of dough on top and press the edges well to seal the pie. Brush the surface with a mixture of beaten egg and milk, which will give a golden and attractive color once the pie is baked. Preheat the oven to 180°C and place the pie inside, letting it bake until it becomes golden brown and crispy, which will take about 30-40 minutes. When the pie is ready, take it out of the oven and let it cool slightly before slicing. Each slice will reveal a rich interior full of greens and, if you chose to add eggs, a perfect fried egg that will surely impress everyone who tastes it.
After the dough has rested, divide it into four equal parts. Start by rolling out the first sheet, being careful to achieve an even thickness. Place the sheet of dough over a special pie dish, lightly drizzling it with a little oil to prevent sticking. Then roll out the second sheet and carefully place it over the first. Now it’s time to add the filling. In the traditional recipe, it is common to use green leaves, such as spinach or chard, and Quagliata, a type of whey from milk. Instead of Quagliata, you can opt for fresh, raw leaves that will bake perfectly between the layers of dough.
If you choose to add other greens, such as artichokes, it is recommended to sauté them lightly in a pan with oil, adding a finely chopped onion or a clove of garlic for extra flavor. This step will intensify the taste of the filling and make each bite an explosion of flavor. Once the filling is ready, you can make a few holes with the back of a spoon in it, to create space for the raw eggs that will be added later. When they bake, they will take the shape of a fried egg, giving the pie a special appearance.
After you have placed the filling, cover it with the third sheet, drizzling it again with oil. Then place the last sheet of dough on top and press the edges well to seal the pie. Brush the surface with a mixture of beaten egg and milk, which will give a golden and attractive color once the pie is baked. Preheat the oven to 180°C and place the pie inside, letting it bake until it becomes golden brown and crispy, which will take about 30-40 minutes. When the pie is ready, take it out of the oven and let it cool slightly before slicing. Each slice will reveal a rich interior full of greens and, if you chose to add eggs, a perfect fried egg that will surely impress everyone who tastes it.
Ingredients
Dough: 300 g flour, 150 ml water, 70 ml oil, 2 bunches of beet or spinach leaves, 250 g ricotta, 4 egg whites or 2 whole eggs, 50 g grated parmesan, oil + egg + milk for greasing or just oil, optionally a few eggs.