Savoury greens pie

By Michael Bonacini
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Total Time



  • 3 ¼ cups flour
  • 1 teaspoon salt
  • 2 tablespoons butter, chilled
  • 2 tablespoons shortening or lard
  • 1 ½ cups water, room temperature, plus more if needed
  • Egg wash, 1 egg beaten with 1 tablespoon water


  • 1 pound Swiss chard, leaves and stems chopped roughly
  • 1 pound spinach, chopped
  • ½ cup finely diced pancetta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, sliced
  • Salt and pepper
  • 2 ½ cups freshly grated parmesan
  • 1 cup ricotta cheese
  • 1 cup chopped flat leaf parsley
  • ½ teaspoon ground nutmeg


  1. For the pastry, combine flour and salt in a large bowl. Add butter, lard, and water and mix to combine until the dough forms into the shape of a ball. Add more water if needed. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  2. For the filling, add swiss chard to a big pot of salted boiling water and cook for 1 minute. Add spinach and cook for another minute. Strain greens and squeeze out excess moisture. Chop roughly and set aside.
  3. Fry pancetta in a large skillet over medium-high heat until crispy. Lower heat to medium and add oil, butter, and garlic, stirring to combine. Remove from heat and let cool for 5 minutes. Add pancetta mixture to wilted, chopped greens, parmesan, ricotta, parsley, salt and pepper, and ground nutmeg stirring to combine thoroughly. Set aside.
  4. Preheat oven to 400 F (205 C).
  5. Remove dough from refrigerator and cut into 2 equal portions. On a lightly floured surface, roll both pieces into two large rectangles. Transfer one piece to a parchment paper covered baking sheet. Top with slightly cooled greens, leaving a 1 ½-inch (4 cm) border. Top with second piece of dough and crimp top and bottom pieces of dough together to enclose greens. Using a fork, poke numerous holes along the top of the dough. Brush with egg wash and bake for 30 minutes or until golden brown.
  6. Remove from oven and let cool before slicing.


Bonacini's Italy

FOLLOW Michael Bonacini

Bell Media Lifestyle Specialty Terms of Use Privacy Policy