“Pasqualina” Easter Pie

Method

Cut the onion in half and sauté in a bit of olive oil, using two separate pans. While it’s cooking, wash the Swiss chard (or beet greens) and boil it briefly, just for a few minutes, until slightly tender. Drain well.

Cut the artichokes into small wedges and cook them in one of the pans. In the other, lightly sauté the boiled chard with a pinch of salt. Once both are ready, combine the vegetables in a bowl. Add the eggs, grated Parmesan, and cooked rice. Mix everything together gently – this is the heart of your Torta Pasqualina.

In a mixing bowl, combine the flour, the Extra Virgin Olive Oil Delicato and enough water to form a soft, smooth dough. Cover and let it rest for 30 minutes.

Once risen, divide the dough into three equal parts. Roll out the first piece and place it into a well-greased round baking dish (25 cm wide, with high edges).

Pour the vegetable mixture into the dish, smoothing the top. Cover it with a thin sheet of dough and drizzle with olive oil, spreading it gently with your fingers.

Add the final layer of dough on top and repeat the oil step. Trim any overhanging dough and fold the edges inward gently.

Bake in a preheated oven at 180°C / 350°F (moderate heat) for about 40–45 minutes, or until the crust is golden and crisp. Let it cool slightly before serving.