Torta Verde Ligure Savory Green Pie Recipe

Torta Verde Ligure Savory Green Pie Recipe

This savory green pie, known as Torta Verde Ligure, is a cherished dish that combines green vegetables with rice and Parmesan cheese for its filling. While it often features Swiss chard, variations with zucchini, artichokes, or spinach are also common, making it a versatile choice found in Ligurian bakeries.

Course Main Course

Cuisine Italian

Diet Vegetarian

Keyword Green pie, Torta verde, vegetable pie

Prep Time 30

Cook Time 1 10

Resting time 1

Total Time 2 40

Servings people

Calories 252kcal

Author Laura Tobin

Equipment

Ingredients

Pastry dough

1.6 cups flour 7 oz
½ cup water
2 tablespoon olive oil
1 pinch salt

Filling

17 oz Chard or zucchini or artichokes
1 onion
1 teaspoon salt
½ cup Carnaroli rice (uncooked) or Aborio (3.5 oz)
1 teaspoon salt to boil the rice
½ cup freshly grated Parmesan
2 fresh eggs
2 tablespoon extra virgin olive oil

US Customary - Metric

Instructions

Prepare the dough

Combine the flour, water, a pinch of salt and olive oil until a uniform dough forms.
1.6 cups flour, ½ cup water, 2 tablespoon olive oil, 1 pinch salt
Wrap the dough in plastic wrap.
Let the dough rest for 30 minutes to relax the gluten, facilitating easier rolling.

Prepare the filling

Rinse the Swiss chard and use a salad spinner to remove excess water
17 oz Chard
Place the washed chard in the basket of the spinner, secure the lid, and spin it vigorously.
Finely chop the swiss chard using a sharp knife
Peel and finely chop the onion
1 onion, 2 tablespoon extra virgin olive oil
In a large skillet, stir fry at medium heat the onion until it's fully cooked.
Add the chopped greens to the pan and sauté until they are wilted,
Season with salt and set aside to cool.
1 teaspoon salt
Meanwhile, boil the rice in a large pot of water until tender.
½ cup Carnaroli rice (uncooked), 1 teaspoon salt
Drain the rice and combine it with the sautéed vegetables in a large mixing bowl.
Allow the mixture to cool down to room temperature
Once the greens mixture has cooled, thoroughly blend the eggs and Parmesan cheese.
2 fresh eggs, ½ cup freshly grated Parmesan

Shaping the pie

Preheat your oven to 356°F - 180°C.
Cut the dough into two pieces, one ⅔ for the bottom and the other ⅓ for the top
Roll out the two pie dough on a lightly floured surface until thin.
Using a baking dish with a removable bottom, lay a baking sheet at the bottom of the pan and generously butter the pan
Gently place the dough in the pie dish, ensuring it covers the bottom and sides.
Evenly distribute the cooled filling over the dough in the dish.
Carefully lay the remaining dough for the top crust over the filling.
Fold the excess dough over the top of the pie to seal it.
Brush the top of the pie with an egg wash to give it some colour
Cut a few slits in the top crust to allow the excess moisture to escape.
Bake in the preheated oven for 45 minutes until the crust is golden brown and the filling is heated through.
Let the pie cool for a few minutes before serving.

Video

Notes

The chard must be dry to prevent the oil from splattering when you cook them
Roll the dough layers as thin as possible, it will be very easy
As the pastry is very thin you can fold it over the top. You do not need to remove the excess dough. The folded dough on top is the typical look of this pie

Nutrition