👨‍🍳 作り方

1. 1

   For the dough: Combine flour and salt in a large bowl. Gradually add lukewarm water and 50ml of olive oil, mixing until a smooth, elastic dough forms. Knead for about 10 minutes. Cover and let rest for at least 30 minutes.

2. 2

   For the filling: Blanch the chopped Swiss chard in boiling salted water for 2-3 minutes. Drain thoroughly and squeeze out excess water. In a bowl, combine the blanched chard with minced garlic, chopped parsley, remaining olive oil (100ml), and black pepper. Mix well.

3. 3

   Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a very thin round sheet, about 30-35 cm in diameter. Carefully transfer it to a baking tray lined with parchment paper.

4. 4

   Spread the Swiss chard filling evenly over the dough base, leaving a small border.

5. 5

   Roll out the second portion of dough into a similar thin round sheet. Place it over the filling, and carefully tuck the edges of the top and bottom dough layers together to seal.

6. 6

   Brush the top of the pie generously with olive oil. Make a few small slits on the top to allow steam to escape.

7. 7

   Bake in a preheated oven at 200°C (400°F) for about 35-40 minutes, or until the crust is golden brown and crisp. For a more authentic flavor, bake in a wood-fired oven if available.

8. 8

   Let cool slightly before slicing and serving.