Cooks in: 2h 40mins
+ 1h 40mins
Levels: Medium
Serves: 8
List of Ingredients
- 1 LB. of beet greens
- 1 1/3 C. of allpurpose flour
- 1/2 C. of ricotta cheese
- 1/3 C. of Grated Grana Padano cheese
- 3 WHOLE of eggs
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Mix the flour with 1/4 cup of oil, 1/3 cup of cold water, and a pinch of salt. Knead the mixture until it is smooth, then divide it into 6 balls and let them rest, covered, in the fridge for at least 1 hour. In the meantime, wilt the beet greens in a pan with 2 tablespoons of oil for 4-5 minutes, then wring them out and chop them with a knife.
2
Combine the beet greens with the ricotta, the Grana Padano cheese, the eggs, salt, and pepper to obtain the pie filling. Roll out the 6 balls of dough into 6 super-thin sheets, first using a rolling pin and then your hands, until they are almost transparent.
3
Line a 9-inch round springform pan with one sheet of dough; brush the dough with oil then lay 2 more sheets on top, brushing each layer with oil. Fill the pan with the filling, then cover with the remaining sheets of dough, brushing them all with oil. Seal the pie along the edges, folding the dough inward to form a sort of rope. Bake at 350°F for about 50 minutes.