From Laura Di Lembo
Adapted from a recipe in Saveur magazine.
- 1-1/4 c. all-purpose flour
- 1/2 t. sea salt
- 1-1/2 T. extra-virgin olive oil
- about 1/2 c. water
- 1 T. olive oil
- 10 large Swiss chard leaves and stalks, separated, washed and finely chopped
- 1 medium onion, peeled, and finely chopped
- 1/4 t. freshly grated nutmeg
- 1 medium russet potato, peeled, diced and boiled until soft, and cooled
- 2 T. minced fresh parsley
- 1-1/4 c. crumbled feta cheese
- 1/2 c. golden raisins
- 1/2 c. lightly toasted pine nuts, cooled
- 1/2 c. chopped pitted olives
- freshly ground black pepper to taste
- 2 large eggs, lightly beaten
- 1 T. olive oil for brushing on torta
For the dough, mix together the flour and salt in a large bowl. Drizzle in the oil, mixing with a folk, then sprinkle in up to 1/2 c. of water, 1 T. at a time, mixing just until the dough holds together. Knead it until smooth and elastic, about 2 minutes, then shape into a ball. Coat the dough lightly with oil, put it into a clean bowl, cover it with plastic wrap and refrigerate for 2 hours.
In a large sauté pan, heat the olive oil over medium heat and add the Swiss chard stalks and onion. Cook, stirring, until tender, about 10 minutes. Add the Swiss chard leaves and cook, stirring, for another 10 minutes, until everything is very soft. Remove from the heat and stir in the grated nutmeg. Set aside to cool.
In a large bowl, mix together the cooked potato, parsley, feta cheese, raisins, pine nuts, olives, freshly ground pepper, eggs, and the Swiss chard and onion mixture. Taste and add salt if needed.
Preheat your oven to 375°F. Lightly oil a 14-inch round pizza pan. Divide the dough into 2 balls, using two-thirds of the dough for the bottom crust and one-third for the top crust. Roll out the dough for the bottom crust on a floured surface to about 15” in diameter. Place the dough evenly onto the pan. The dough may hang over the rim of the pan a little bit. Evenly spread with the filling, leaving 1” of crust exposed around the edge. Roll out the dough for the top crust to 13” and place over the filling. Wet the edge of the bottom crust and fold it over the top crust. Pinch the edges together to seal the pie. Using a fork, pierce the surface of the torta several times to allow steam to escape during baking. Brush the surface with olive oil. Bake until deeply golden at 375°F, about 35 minutes. Serves 8.