PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 850 gr of cooked Swiss chard (about the equivalent of 5 bunches)
- 80gr of coarsely chopped anchovies
- 1 cup bambino black olives, pitted using an olive pitter and cut in half
- Olive oil
- 2 balls of dough , 715gr each
- 1 egg yolk
- Milk
PREPARATION:
- Preheat oven to 375 F depending of your oven
- Separate the leaves from the chard stems. Clean the leaves well.
- Cook the leaves in boiling salted water for 2 minutes.
- Using a slotted spoon, remove leaves from water and transfer to a bowl with cold water to stop the cooking. Make sure not to skip this step, to prevent your swiss chard to be overcooked.
- Squeeze out the water using your hands and place them on a paper towel.
- It is important to do this step well otherwise your preparation will be too wet.
- Clean the stems well and cut the part at the bottom of the stem.
- Cook in the same water for 4 minutes.
- Drain , put in a cold water to stop the cooking and dry well with a dish towel and cut into pieces.
- In a bowl, combine the chard leaves and stems, anchovies, olives and a bit of olive oil.
- Season with salt and pepper. (Do not add too much salt as the anchovy and olives are already salty)
- Roll out the dough on a 45 x 33 cm baking sheet, leaving the edges of the dough uncovered.
- Spread the mixture on the dough.
- Cover with another piece of dough and press the edges together and cut off the excess (see photo).
- Mix egg yolk and a little milk.
- Brush the dough and make holes with a fork so that the steam can escape.
- Bake on the middle rack for 30-35 minutes.
- If the top of your dough is not golden, broil for 1-2 minutes
- Elena cuts pieces into 1/2″ strips, as you will taste the filling more
*Best served at room temperature.
Bon Appétit!
