Savory rustic pie with greens and ricotta. Today I want to offer you a timeless recipe, a savory vegetable pie that is very tasty and many of you will surely want to recreate at home.
It’s perfect for enjoying a delicious vegetarian-friendly version of the savory pie, perfect as an appetizer but also as a main dish, stand-alone dish, or why not?
Even as a snack!
With a very simple process, you can achieve a really satisfying and very tasty result.
If you don’t have time and want to make a simple dish suitable for any season, you can make this delicious pie with greens.
Greens, but spinach or artichokes will work too, just use the vegetables you prefer.
This recipe is delicious even the next day, perfect for a picnic with friends, or as a packed lunch for the office.
You might also decide to make this savory rustic pie to enrich your Easter menu, cutting it into slices or cubes and serving it as an appetizer, perfect before starting a family meal.
To create a tasty filling, we chose to pair the greens with delicious Ricotta, which with its delicate and enveloping taste, will perfectly embrace the rustic flavor of the greens without overshadowing it.
As dough, I used my whole wheat crazy dough but you can also use the classic crazy dough. But if you don’t have time, you can easily use the classic puff pastry or shortcrust pastry.
This is a treat for all those who, due to force majeure or a spirit of sacrifice, wish to expand the horizons of classic home cooking by adding that touch of whole wheat that is so good for health.
The word “whole” refers to the fact that all components of the seed are used.
It only takes a few minutes. Not to mention that it is rich in fiber and healthier for our body.
No butter, no eggs, back then they were a luxury, and the crust of the oldest savory pies was made like this: a bit of manual skills, not even that much, and that’s it: flour, water, and a little oil.
Try it!
Now let’s see how to prepare this delicious rustic pie, you won’t need to be a kitchen expert, the steps are easy and accessible to everyone, let’s start!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 393.76 (Kcal)
- Carbohydrates 31.44 (g) of which sugars 1.97 (g)
- Proteins 19.81 (g)
- Fat 21.64 (g) of which saturated 8.73 (g)of which unsaturated 4.40 (g)
- Fibers 4.57 (g)
- Sodium 1,107.41 (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 for the Savory Rustic Pie
- 17.6 oz greens (weight when cleaned)
- 14.1 oz ricotta (mixed or cow as you prefer)
- 2 eggs
- 1 onion (or a spring onion)
- 2.5 oz parmesan
- as needed extra virgin olive oil
- salt
- pepper
- 8.8 oz whole wheat flour
- 3.7 fluid oz water
- 0.9 oz extra virgin olive oil
- as needed salt
Tools
- Frying Pan
- Baking Pan
- Pot
- Colander
- Pastry Board
- Bowl
- Parchment Paper
Steps for the Savory Rustic Pie
It’s an easy and quick recipe.
It can be made in 5 minutes.
On a cool work surface, place the flour mixed with salt into a mound, add the water and oil
Knead by hand, incorporating the liquids well with the flour.
Work until you get a smooth and homogeneous dough ball.
Seal with food wrap for 20/30 minutes.
After this time, roll it out with a rolling pin and use as desired.
Ready to use.
The first step is to clean the vegetables, the longest part.
Thoroughly wash the greens, trim them, and then cut into pieces.
Then put the greens to boil in a large pot with at least 1 liter of salted water.
It will take about twenty minutes to cook them.
When the greens are cooked, squeeze them to remove excess cooking water and chop them.
At that point, in a large frying pan, put a generous drizzle of extra virgin olive oil, finely chopped onion.
Sauté for a couple of minutes, then add the greens and sauté them in the pan for 5-6 minutes.
Season with salt and pepper and let cool slightly.
In a bowl, put the greens together with the eggs, then add the ricotta and subsequently the parmesan, stirring well to incorporate everything.
Roll out the dough, round or square, place it on a baking tray lined with parchment paper and prick the base with a fork.
Trim excess dough.
Pour the greens mixture, level it, and bake at 392°F (200°C) for 25-30 minutes or until the savory pie is golden.
(The mold is 24 cm but a 26 cm will do as well).
I recommend greasing the edges of the dough using a brush.
Remove from the oven and serve warm, but it’s also delicious cold.
Enjoy your meal.
Notes
Whole wheat flour is a vegetable ingredient belonging to the III group of foods, which in the human diet serves to meet the need for carbohydrates, fiber, some salts, and vitamins.
Compared to refined flour, whole wheat flour provides less glucids and calories, but higher doses of any other nutrient.
For sedentary individuals, replacing refined flour with whole wheat flour is a preventive element against overweight and metabolic diseases, including type 2 diabetes and hypertriglyceridemia.
Whole wheat flour contains gluten and is not suitable for a diet against celiac disease.
Advice
It’s called ‘crazy’ because it’s quirky in the sense that it’s without butter, but it includes just a small addition of oil that makes it crumbly and fragrant.
Perfect for savory pies or sweet strudels, a clever recipe, because it can be prepared in advance and stored in the fridge, or it can be frozen.
The crazy dough can be flavored as you like with herbs or spices.
If you liked this recipe, click on lots of stars, thanks a lot.
See you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
