- 2 cups flour
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/3 cup water, or as needed
- Swiss chard mix:
- 2 cups leeks, chopped
- 3 tablespoons olive oil
- 3 lbs. Swiss chard green, cleaned and cut into strips
- 2 cups scallions, chopped
- Salt and pepper to taste
- 2 tablespoons fresh marjoram, chopped
- 3 eggs
- 2 cups ricotta
- 1 cup Parmigiano Reggiano, grated
- 1/2 cup heavy cream
Make dough with flour, oil, salt and water (as needed). Once the dough obtains a smooth consistency, cover it with saran wrap and allow it to rest for approximately 30 minutes.
Braise leeks in olive oil. Add Swiss chard, scallions, salt, pepper and marjoram. Simmer at low temperature for approximately 20 minutes until most water has evaporated, drain and let cool.
In a mixer put eggs, ricotta, Parmigiano Reggiano, cream, salt and pepper. Blend and add braised vegetables and mix together well.
Preheat the oven to 375°F.
Roll out a thin piece of dough into a rectangle about 22-inch by 16-inch and set in a buttered 18" x 12" low baking dish. (The dough should overlap about 2 inches around the dish). Pour in the Swiss chard mix, make it level; fold over the overlapping dough. Brush lightly with olive oil or egg yolk and bake for 45 minutes. Allow it to cool and serve warm.