Description
Indulge in Liguria’s go-to dish – a savory tart filled with cheese, eggs, and greens on a thin olive oil crust. Whether for breakfast, lunch, or a snack, it’s a local favorite across the region.
Ingredients
Units
Scale
- 500 grams 17.6 ounces dark leafy greens (I used 1/2 spinach and 1/2 chard)
- 1 small onion- finely chopped (about 100 grams)
- 2 tablespoons olive oil
- 2 cloves garlic-finely minced
- 200 grams 7 ounces ricotta cheese
- 100 grams 3.5 ounces chèvre
- 50 grams 1.7 ounces finely grated Parmigiano Reggiano
- 2 large eggs
- Finely grated zest of half a lemon
- 5 or 6 gratings fresh nutmeg
- 5 sheets filo pastry
- 2 tablespoons melted butter
Instructions
- Trim the thick stalks from your greens, and discard. Chop the greens into small pieces, the thicker the leaves, the finer the chop.
- In a large frying pan, sauté the onion in the olive oil over medium heat until soft and lightly browned on the edges. Stir in the garlic and sauté briefly, just a few seconds, then start adding the greens. They will wilt quickly and reduce dramatically in size, so just keep adding handfuls until everything gets wilted. Remove from heat, and let cool. Use your hands to squeeze all of the excess moisture from the greens before adding the rest of the ingredients.
- In a small bowl, gently beat the eggs, add cheeses, lemon zest, and nutmeg and stir to combine. Add the greens and stir until everything is incorporated.
- Stack the sheets of filo pastry on a layer of plastic wrap, and cover with another layer to prevent the dough from drying out. Brush the first sheet of filo with melted butter, and drape it over a 9 inch pie plate. Continue with the next layer of pastry, brush with some melted butter, and drape over the first sheet of filo, rotating the pastry a quarter turn. Repeat with the next three layers of filo.
- Spoon the filling into the center of the pastry, and spread evenly. One corner at a time, loosely drape the filo over the filling, crumpling it toward the center.
- Bake in the center of a preheated 375F oven for 30-35 minutes, until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Breakfast, Primi, Snack
- Cuisine: Italian