To prepare a delicious filled pie, we start by gathering the essential ingredients. In a large bowl, we put 500 g of high-quality flour. We make a well in the center of the flour, where we will add 250 ml of lukewarm water. It is important that the water is at a comfortable temperature to activate the yeast. We dissolve 25 g of fresh yeast in a few drops of warm water beforehand, ensuring it blends well. We add 2 tablespoons of sunflower oil, a pinch of salt, and a teaspoon of vinegar, which will help achieve a flakier texture for the dough.
We mix the ingredients with a spatula or by hand until everything is well combined. Then, we knead the dough vigorously for about 10 minutes, until it becomes elastic and smooth. After we have obtained the perfect dough, we divide it into four equal balls. We take the first ball and roll it out with a rolling pin until it reaches the size of a large plate. We do the same with the other balls, so we end up with four thin sheets.
On the first rolled-out sheet, we apply a thin layer of melted butter, then place the second sheet on top, which we will also grease. We continue this process with the other two sheets, being careful not to tear them. In the end, we will have two combined sheets, which we will carefully roll out until they become almost transparent.
We prepare the work surface by covering the table with a clean tablecloth, which we use only for this pie. We take the two greased sheets and stretch them out with our hands, being careful not to tear them. Once we have a large sheet, we sprinkle the surface with a little oil. Then, we add half of our preferred filling, spreading it evenly over the entire surface. We roll the sheet using the tablecloth, forming a long roll. We cut it in half and place each piece in a greased baking dish.
We repeat the process for the other sheet, applying the same steps. Once we are done, we brush the pie with oil on top and place it in the preheated oven at 180 degrees Celsius. We bake the pie for 30-40 minutes, until it is beautifully golden.
For the green filling, we use blanched chicory leaves, which we sauté in a pan with a little oil, garlic, and salted anchovy, which we can omit if desired. The garlic will be removed after it has released its aroma. We add sliced black olives and blend everything in a blender, mixing it with 125 g of ricotta.
For the white filling, we use boiled chicken, which we debone, adding sliced olives and 125 g of ricotta, plus 1 tablespoon of grated parmesan. We form rolls from these fillings, place them on baking paper, brush them with margarine, and bake them over medium heat until they are beautifully golden. This pie will remind you of childhood pastries, full of taste and savory flavors.
We mix the ingredients with a spatula or by hand until everything is well combined. Then, we knead the dough vigorously for about 10 minutes, until it becomes elastic and smooth. After we have obtained the perfect dough, we divide it into four equal balls. We take the first ball and roll it out with a rolling pin until it reaches the size of a large plate. We do the same with the other balls, so we end up with four thin sheets.
On the first rolled-out sheet, we apply a thin layer of melted butter, then place the second sheet on top, which we will also grease. We continue this process with the other two sheets, being careful not to tear them. In the end, we will have two combined sheets, which we will carefully roll out until they become almost transparent.
We prepare the work surface by covering the table with a clean tablecloth, which we use only for this pie. We take the two greased sheets and stretch them out with our hands, being careful not to tear them. Once we have a large sheet, we sprinkle the surface with a little oil. Then, we add half of our preferred filling, spreading it evenly over the entire surface. We roll the sheet using the tablecloth, forming a long roll. We cut it in half and place each piece in a greased baking dish.
We repeat the process for the other sheet, applying the same steps. Once we are done, we brush the pie with oil on top and place it in the preheated oven at 180 degrees Celsius. We bake the pie for 30-40 minutes, until it is beautifully golden.
For the green filling, we use blanched chicory leaves, which we sauté in a pan with a little oil, garlic, and salted anchovy, which we can omit if desired. The garlic will be removed after it has released its aroma. We add sliced black olives and blend everything in a blender, mixing it with 125 g of ricotta.
For the white filling, we use boiled chicken, which we debone, adding sliced olives and 125 g of ricotta, plus 1 tablespoon of grated parmesan. We form rolls from these fillings, place them on baking paper, brush them with margarine, and bake them over medium heat until they are beautifully golden. This pie will remind you of childhood pastries, full of taste and savory flavors.
Ingredients
For the dough: -50-70 g butter at room temperature -a cup of lukewarm water about 250 g -yeast about a cube or the size of a walnut -salt -2 tablespoons of oil -a tablespoon of vinegar -about 500 g flour Green filling: blanched chicory leaves, drained, "sautéed" in a pan with a little oil, garlic, and a salted anchovy (can be omitted) -pitted black olives sliced 125 g ricotta White filling: boiled chicken meat pitted olives sliced 125 g ricotta (or any firmer cheese grated) 1 tablespoon of grated cheese (Parmesan or any firmer cheese)