3 cups all-purpose flour
1 tsp. sea salt
8 tbsp. extra virgin olive oil
5-6 tbsp. milk
3 whole eggs
2 tsp. baking powder
1 large yellow onion, peeled and finely chopped
2 tbsp. extra virgin olive oil
2 cups Swiss chard, trimmed, rolled, and cut in strips
1 tsp. freshly ground white pepper
3 large eggs
2 cups Miceli’s Whole Milk Ricotta Cheese
2 tbsp. grated Miceli’s Provolone cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
1 tsp. freshly grated nutmeg
1 tbsp. fresh Italian parsley, chopped
Egg wash made by combining 1 egg yolk with 1 tbsp. Water
Combine the flour, baking powder and salt on your work surface. Add the oil to the flour and work them together until a coarse meal is formed. Next, combine the flour mixture with the milk and eggs. If the dough feels dry, add more milk. Gather the dough into a ball, then using the heel of your hand, push a section of the dough down and away against the work surface, smearing the dough to combine. Gather again and repeat once of twice more to achieve a smooth dough. Chill for 20 to 30 minutes before rolling it out.
While dough is chilling, prepare the filling. In a 10-inch sauté pan cook the onions slowly in the oil until they begin to soften. Add the Swiss chard and cook until soft. Season with salt and pepper. Remove from the heat and place the mixture in a bowl to cool.
Beat the eggs thoroughly with the ricotta, provolone, parsley and Parmigiano cheese. Season with salt, pepper and nutmeg and stir into the cooled onion-chard mixture.
Preheat the oven to 400° F. Divide the dough into two pieces, one slightly larger than the other. Roll out one piece of dough to make a 1/9-inch thick 10-inch circle. Transfer the dough to a well-buttered 9-inch cake pan. Spread the ricotta mixture on top and roll out the second piece of dough to a 9-inch circle. Cover the pie with it. Pinch the edges to seal, brush with egg wash. Lower the heat to 350° F and bake for 45 minutes, or until golden brown.