Ingredients:
Pastry:
2 cups all purpose flour
2 tsp salt
2 ½ tbsp extra virgin olive oil
2/3 cup water
Filling:
4 tbsp extra virgin olive oil
500 g chard, sliced into slim silvers
1 onion, sliced into slim silvers
250 g ricotta cheese
1 cup Parmesan or Grana cheese
2 tsp salt or to taste
1/2 tsp black pepper powder or to taste
1 tsp oregano flakes
3 eggs
Egg Wash:
1 egg yolk
1 tbsp milk
Method:
To prepare the pastry:
In a large bowl, combine flour, salt and oil.
Gradually, pour-in water and mix to homogeneous dough.
Knead dough into smooth and elastic dough (about 10 minutes).
Divide dough into 6 portions and set aside to rest for 30 minutes covered.
To prepare the filling:
Heat oil in a wok or pan over medium high heat, saute chard and onion for 15 minutes or till wilt.
Remove from heat and set aside to cool completely.
Add-in ricotta, Parmesan, salt, pepper, oregano and stir-well to homogeneous mixture.
To assembly:
Line the bottom of 18 cm baking pan with parchment paper; set aside.
Preheat oven to 180 °C.
Over a smooth working surface, roll out a portion of dough into very thin sheet and almost transparent.
Transfer it into the prepared pan and brush the exposing surface all over with oil.
Roll out second portion of dough to very thin, transfer onto the first pastry and brush-on oil.
Again roll out another portion of dough till very thin, transfer onto the previous pastry as third layer but without oil brushing for this time.
Pour-in the prepared filling and spread out evenly.
Make 3 holes in the firm filling and fill-in a whole raw egg into each holes.
Gently cover the filling with another 3 layers of pastries in the same procedures as of the pie basement assembly.
Close the pie by folding-in the wall-sides pastries.
Poke surfaces with fork or knife.
Brush surface with egg wash and bake in the preheated oven for 50 minutes or until golden.
Best serve hot or at room temperature.
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