The green pie with zucchini and chard is a typical Ligurian savory pie made with simple, seasonal ingredients.
Its essence lies in the lightness of the pastry, which envelops a creamy filling of vegetables and rice, with a contrast of flavors that makes it delicate yet very tasty.
The pie is prepared with pasta matta, a simple dough without yeast. It is prepared by kneading flour, water, oil, and a pinch of salt until a soft and elastic dough is obtained. Let it rest for at least 30 minutes covered with a damp cloth, making it easier to roll out.
Alternatively, ready-made puff pastry or shortcrust pastry can be used to simplify preparation.
When baking, it gives off an inviting aroma reminiscent of fresh and genuine country flavors.
It was indeed created by farmers, who made it with the day’s harvest. There are many variations, with pumpkin, with only zucchini, and many others.
The green pie is versatile, perfect to serve warm as an appetizer, main dish, or as a snack on informal occasions, always maintaining its characteristic lightness, or to take as a packed lunch to the sea or mountains.
It is loved by both adults and children.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the preparation of the green pie
- 1.76 lbs zucchini
- 7 oz chard
- 1/3 cup Arborio rice
- 1 onion
- 1 cup grated Parmesan cheese
- 2 eggs
- to taste fine salt
- 1 pasta matta
- to taste extra virgin olive oil
- 1/4 glass water
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Bowl
- 1 Baking pan
- 1 Grater
- 1 Rolling pin
Steps for the preparation of the green pie
To prepare the delicious green pie with zucchini and chard, start by thoroughly washing the vegetables. If the zucchini have zucchini flowers, wash them too and add them to the other vegetables, cut into pieces.
Grate the zucchini coarsely with a grater with large holes and place them in a bowl.
Chop the chard coarsely with a knife on a cutting board.
Chop the onion too and sauté it with a little oil in non-stick pan. Once sautéed, add the rice and toast it for a few minutes. Drizzle it with half a glass of water and cook it until absorbed, for about 3 minutes.
Add the sautéed mixture and rice to the vegetables. Then add the eggs, grated Parmesan cheese and salt. Mix everything well.
Prepare the pasta matta, divide it in two, one slightly larger than the other. Roll out the larger part of the dough with a rolling pin on a floured surface until you get a thin sheet. The sheet should be large enough to cover the bottom and sides of a baking pan.
Grease a rectangular baking pan 38×27 and place it over making sure the edges slightly hang over the pan.
Pour the filling into the pan, leveling it with the back of a spoon to distribute it evenly.
Roll out the second part of the dough into a thin sheet, large enough to cover the filling. Place it over the filling and seal the edges by pinching the lower dough with the upper one, forming a sort of cord that seals everything.
Make some holes on the surface with a fork to allow steam to escape during baking, preventing the pie from puffing up too much.
Brush the surface with oil and bake at 350°F (180°C) for about 40 minutes or until golden.
Once baked, let the pie cool slightly before cutting it, allowing the filling to settle and the flavors to blend better.
And enjoy it from Barbara!
Storage
At room temperature: Covered for up to 6-8 hours (if the temperature is below 68°F)
.In the refrigerator: Up to 2-3 days. Wrap it in plastic wrap or place it in an airtight container. You can reheat it in the oven at 300°F for 10-15 minutes before serving
.In the freezer: Freeze it in portions wrapped in plastic wrap for 2-3 months. Thaw it in the refrigerator before reheating.
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