Swiss chard pie of grandma Lina

Swiss chard pie is a healthy, tasty and, thanks to the presence of fibers, very satiating pie. For the dough we don’t use butter or lard, just extra virgin olive oil, water and a little white wine that makes the cake soft and scented. The original recipe of grandma Lina, our beloved grandma from Liguria, a region in Italy, was prepared also with a handful of normal rice for risotto, in this version we use basmati rice, it is scented and has a lower glycemic index.

1 kg of Swiss chard

1 glass of basmati rice

1 egg

100 g of shaved parmesan cheese (optional)

Extra virgin olive oil

Sea salt

300 g of semi whole grain spelt flour

1 dl of white wine

4 tablespoons of extra virgin olive oil

Lukewarm water

Sea salt

Rinse the rice under running water and cook it “al dente” in a pot full of salt water in accordance with the timing reported on the pack. Drain the rice and set aside. Cook the Swiss chard cut into pieces, then drain these vegetables and squeeze out the water, finally chop up the Swiss chard. Put the Swiss chard in a bowl, add the egg, 3 tablespoons of extra virgin olive oil, the parmesan cheese and the rice. Add a pinch of salt and black pepper. Mix well and set aside. Prepare now the dough, knead the flour with 4 tablespoons of extra virgin olive oil, the wine, the sea salt and as much lukewarm water as it is need to obtain a soft dough. Keep the dough in the fridge for about 20 minutes, then divide it into two parts, one bigger than the other. Cover a circular baking pan, diameter 26-28 cm, with baking paper and grease a little with olive oil. Roll out the biggest dough and put it in the pan, it should cover the bottom and also the sides, fill with the mix of Swiss chard and rice and cover with the small dough, previously rolled out. Close the dough, brush the surface with a little olive oil and water and use a fork to make small holes in the dough. Bake in the oven at 200° for 35 minutes.