👨‍🍳 Instruktioner

1. 1

   For the pastry, combine flour, salt, and cubed butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and process until the dough just comes together. Turn out onto a lightly floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   💡 Proffstips: Do not overwork the dough.
2. 2

   While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. 3

   Add the chopped onions to the skillet and sauté until softened and translucent. Add the blanched and squeezed greens (spinach and Swiss chard), salt, pepper, and nutmeg. Cook, stirring, until any excess moisture has evaporated.

4. 4

   Remove the greens mixture from the heat and let it cool slightly. Stir in the grated Parmesan cheese and the reserved crispy pancetta.

   💡 Proffstips: Ensure greens are well-drained to avoid a soggy pie.
5. 5

   Preheat oven to 190°C (375°F). Divide the chilled dough in half. On a lightly floured surface, roll out one half into a circle large enough to line a 23cm (9-inch) pie dish. Carefully transfer the dough to the dish, pressing it into the bottom and up the sides. Trim any excess.

   💡 Proffstips: Roll dough between two sheets of parchment paper for easier handling.
6. 6

   Spread the filling evenly over the pastry base. Roll out the second half of the dough and place it over the filling to create the top crust. Crimp the edges to seal, and cut a few vents in the top crust.

   💡 Proffstips: A lattice top is also a beautiful option.
7. 7

   Bake for 40-45 minutes, or until the pastry is golden brown and the filling is heated through. Let cool for at least 10 minutes before slicing and serving.

   💡 Proffstips: If the crust starts to brown too quickly, loosely tent with foil.