This pie, made of three types of flour and delicious topping with chard, takes some time to be prepared, but it’s absolutely worth.
- 60 g of rye flour
- 250 g of whole wheat flour
- 250 g of ordinary flour or you can use other if you want
- 3 tablespoons of olive oil
- salt to taste
- about 3 dl of water
- 10 sheets of chard
- half an onion
- 2 tablespoons of olive oil
- salt and pepper to taste
- 2 cloves of garlic, finely chopped
- 2 tablespoons oil olive oil
Mix all three types of flour and add salt. Make a hole in the middle and pour the olive oil. Make a dough and slowly add water (if needed, add a little more flour or water – generally dough should look like the one for the bread). Then divide the dough into two balls and lengthen each ball to the size of the copper pan in which will be baked. Grease copper pan with olive oil, put dough in and leave the ends of the dough to hang from the sides.
To make the topping, string sheets of chard, chop into strips, add olive oil, half of onion chopped into slices, parsley, salt, pepper and mix well. Pour topping on the dough and then cover with the other part of dough you made of the second ball (it should look like on the picture bellow). Roll the ends of the daugh you left hang from the sides and place them at the edge of the copper pan. Spread olive oil on dough and bake at 220 C for about half an hour.
When it’s almost baked, pour the spread of garlic and olive oil and bake few minutes more. When it’s finally ready, leave the pie for about 20 minutes to cool and it is ready to be served.