Straight from my Region in Italy, the wonderful Emilia Romagna. This savoury thin pie is great in flavour, perfect as quick snack or appetizer before dinner with a nice glass of wine.
- Start with the pastry: put the flour on a wooden board, add a pinch of salt and the lard in small cubes. Start working the dough with your fingers until the flour has absorbed all the fat. Now add the water and work the dough until nice and smooth. Shape it into a ball and cover with cling film, let it rest for at least 45 minutes.
- Wash chard and spinach, don’t dry them completely but put them straight in a frying pan with the water left on the leaves, cook them for 4-5 minutes at medium heat, remove and dry completely, chop them finely and set aside. Meanwhile chop finely garlic, parsley and lardons together. Put 40 g of butter in the frying pan and fry the mixture for few minutes, add chard and spinach to the pan and cook for few more minutes. Remove from the heat and add the grated Parmesan and a pinch of salt and pepper.
- Pre-heat the oven at 200 degrees. Divide the pastry into 2 parts, roll them with a rolling pin until 2-3 mm thin. With the remaining butter grease a baking tray (24 cm diameter) and put the first part of rolled pastry on it. Add the filling mixture and cover with the second part of pastry, make sure the edges are well closed.
- Make few holes on the surface using a fork and brush with olive oil, bake for 45 minutes. Serve immediately or keep it in the fridge for your pack lunch.