The Genoese Swiss Chard Pie is a typical savory pie from Liguria.

In Genoese cuisine, savory pies are very common and are usually made with fresh seasonal vegetables.

I love them and often prepare them, especially in summer because they can also be enjoyed cold.

They are ideal for a picnic or to take to the beach.

They are tasty and can become a complete dish.

I made one last night to enjoy it today for lunch.

I stored it in the fridge and before lunch, I warmed it up in the oven for a few minutes.

It is made from a dough with flour, oil, water, and salt.

The chards I used are small and tender.

They don’t need to be cooked; they bake directly in the oven.

Along with the chard, prescinseua is added, which is a cheese with a consistency halfway between yogurt and ricotta.

It is widely used here in Liguria in the preparation of many savory pies.

If you can’t find it, you can substitute it with yogurt and ricotta.

A little flour is also added to the filling to prevent the chard from releasing water during cooking.

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Ingredients for the Genoese Swiss Chard Pie

Tools

Prepare the dough:
on the table pour the flour, water, and oil gradually, and the salt.
Knead the dough with your hands and form a ball.
Let it rest at room temperature for 30 minutes.
In the meantime, clean and wash the chard, cut them into thin slices, place them in a bowl, and season with oil and salt.
Take the ball and divide it in half.
Line a baking pan with parchment paper or grease it with oil, roll out one part of the ball leaving high edges, add the chard, the flour by spoonfuls, and the prescinseua or the ricotta mixed with yogurt.
Cover with the other half of the ball previously well-rolled out and fold the edges inward to prevent the filling from escaping. Brush the surface with oil.
Preheat the oven to 392°F in fan mode and bake the Genoese Swiss Chard Pie for about 40 minutes or until golden.
Let it cool and serve