Greens pie (Scarpazza) from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera (page 131) by Lucio Galletto and David Dale

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • KarinaFrancis on June 28, 2023

    I was a bit sceptical about the pastry but it worked like a dream. Note I didn’t need all the water so add it a bit at a time as instructed. Loved the filling the greens were front and centre. A few notes, I used a ceramic pie dish and ended up with an undercooked base, a metal dish would be better. I used the stalks as well as the chard leaves to avoid waste, but made sure I squeezed the moisture out. Would try again

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