Torta Verde Ligure Savory Green Pie Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar texture.

Swiss chard

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese with similar flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lighter and lower in calories, while homemade dough can save costs.

Combine flour, water, a pinch of salt, and olive oil until a uniform dough forms.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Wash the Swiss chard and use a salad spinner to remove excess water.

Chop the Swiss chard and onion.

In a large skillet, stir-fry the onion until fully cooked.

Add the chopped Swiss chard to the pan, season with salt, and sauté until wilted.

Boil the rice in a large pot of water until tender, then drain.

Combine the cooked rice with the sautéed vegetables in a large mixing bowl and allow to cool to room temperature.

Cut the rested dough into two pieces, one 2/3 for the bottom and the other 1/3 for the top.

Roll out the two pieces of dough on a floured surface until thin.

Lay the dough in a baking dish with a removable bottom, ensuring it covers the bottom and sides.

Pour the filling (rice and vegetable mixture) into the dough-lined dish and distribute evenly.

Lay the remaining dough over the filling, folding the excess dough over the top to seal it.

Brush the top of the pie with an egg wash and cut a few slits in the top crust.

Bake in a preheated oven for 45 minutes until the crust is golden brown and the filling is heated through.

Let the pie cool for a few minutes before serving, then cut into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens