Savory pie with vegetables. A rustic, very simple, tasty, and versatile pie that you can customize according to your tastes.

Chard can be replaced with spinach, greens, chicory, or turnip greens. The final result will be equally appreciated!

The base of the chard pie is a crazy dough without butter. An easy and quick recipe that can be made with few and simple ingredients. Here is also the recipe for the whole wheat crazy dough.

Additionally, this base can be used almost immediately without resting in the fridge.

I now use it for all savory pies.

If you don’t feel like making it at home, you can buy ready-made shortcrust pastry or puff pastry, but I’m sure once you’ve tried it, you won’t buy ready-made bases anymore!

The filling is made with chard, cheese, and a bit of diced bacon. The final result is a soft, tasty, and delicious savory pie with a delicate flavor. For a vegetarian version, replace the bacon with ricotta or some cheese.

The chard is boiled, and the filling is without whole eggs. The chard pie is excellent served warm or cold.

Perfect for various occasions, particularly: buffets, informal dinners with friends, or spring picnics.

It suits any occasion, a perfect main dish, to enrich an appetizer, to bring to friends’ houses or the office.

This savory pie can be cooked in a traditional oven, static or ventilated, or in an air fryer: all three methods are described in the recipe.

Difficulty: Very Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

359.59 Kcal

calories per serving

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Energy 359.59 (Kcal)
Carbohydrates 35.67 (g) of which sugars 2.19 (g)
Proteins 14.56 (g)
Fat 19.30 (g) of which saturated 5.50 (g)of which unsaturated 4.79 (g)
Fibers 3.30 (g)
Sodium 1,195.90 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Savory Pie with Vegetables

2.2 lbs chard (or spinach, but be creative and throw in whatever you want)
2 cloves garlic (you can replace with a fresh green onion)
4.2 oz bacon (diced or cooked ham or salami or sausage.)
2.1 oz parmesan
to taste extra virgin olive oil
salt
pepper
to taste parsley
2 cups cups all-purpose flour (00 flour)
3.4 oz fl oz water
2.4 fl oz extra virgin olive oil
1 tbsp white wine
to taste salt

Tools

Air Fryers
Pan
Baking Dish
Pot

Steps

Savory Pie with Vegetables

Mix flour and salt, add the oil, then the water and white wine. Knead until you get a smooth and elastic ball of dough, then wrap it in food wrap and let it rest for 30 minutes.
Meanwhile, clean and wash the chard, blanch them in salted water for 5 minutes, then drain. Squeeze them to remove all the water and chop them with a cutting board and knife.
Chop the bacon, mince the garlic, combine the bacon, and sauté everything together in a large pan.
Add the chard during cooking and let all the residual water evaporate.
Mix everything with grated cheese, chopped parsley, salt, and pepper to obtain a homogeneous filling.
At this point, after the resting time has passed, roll out the dough with the help of a large rolling pin to line a round baking pan, making the excess dough hang over the edges.
Pour the filling inside, cover with another sheet of dough, seal with the dough edges hanging over, then prick the surface with a fork.
Brush the whole surface well with extra virgin olive oil.
Bake the savory pie in a preheated oven, in ventilated mode at 390°F, for about 20-25 minutes or until the pastry has reached a nice golden color.
If you have a static oven, bake the savory pie at 390°F for about 30-35 minutes or until the pastry is well golden.

If you have an air fryer, prepare the savory pie in the fryer basket, in the same way as described in the recipe, then cook it at 390°F for about 15-18 minutes, or until the dough edges have become golden.

(I want to remind you that each oven and fryer has different timings and degrees so check accordingly).
Remove the savory pie with vegetables from the oven, let it rest for 5-10 minutes, then serve it hot or warm.
Enjoy your meal.

Tips

Savory pie with vegetables can be stored well covered in the fridge for 3 days.
You can freeze it cooked for up to 3 months, better sliced to defrost only the portions you will need.
If you want to make it even tastier, you can add 80 g of diced salami to the filling.

Tips

You can store the savory pie with artichokes in the fridge for 2 days.

If you don’t want to use potatoes, you can replace them with 250 grams of well-drained ricotta.

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