Quick look
- prep 35 min cook 30min
In this recipe Swiss chard can be replaced with spinach leaves.
Ingredients
- 2 1/2 pounds Swiss chard or spinach leaves
- 1 1/4 cups chopped pancetta
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 clove garlic, finely chopped
- 6 scallions, finely chopped
- 1 tablespoon butter
- 3/4 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
Dough
- 3 cups all-purpose flour
- 1/4 cup melted lard
- Warm water (105°F to 115°F)
- 1 tablespoon butter
- 1
Heat oven to 400°F.
- 2
Make filling: Rinse the Swiss chard or spinach leaves under cold running water; do not dry. Cook in a large pot over medium heat with the water clinging to the leaves until just wilted, 2 to 3 minutes. Squeeze out as much moisture as possible and chop coarsely.
- 3
Heat a large skillet over medium heat. Add the pancetta, parsley, garlic, scallions and butter; sauté 3 to 5 minutes. Set 1 tablespoon aside. Leave the rest in the skillet and add the Swiss chard, Parmesan, salt and pepper. Stir well.
- 4
Make dough: Sift the flour and salt together into a large bowl. Pour in the lard and stir into the flour, adding a little warm water at intervals, to form a workable dough. Transfer to a lightly floured work surface and knead the dough until smooth and elastic. Divide dough into 2 parts, one slightly larger than the other. Roll out into 2 thin disks.
- 5
To assemble: Butter a 10-inch pie pan with the 1 tablespoon butter and line with the larger dough disk. It should overhang the edges a little. Fill with the vegetable mixture. Spread the reserved 1 tablespoon pancetta mixture over top. Cover with the other disk, folding over and pressing edges to seal. Bake until top is lightly golden, 30 minutes. Makes: One 10-inch pie.
