Scarpazzone

Serves 8

Time 2 hours

Ingredients

1.2kg (about 3 bunches) Swiss chard (or can do a mix of beetroot leaves and chard)

2 tbsp extra virgin olive oil 

1 small (160g) white onion, finely chopped

4 cloves garlic, peeled and finely sliced 

100g grated parmesan 

100g fresh ricotta 

1 egg yolk 

Sea salt and black pepper

Pastry

300g wholemeal flour 

¼ cup extra virgin olive oil

Pinch of salt

150ml warm water

Method

Make the pastry first. Add wholemeal flour to a mixing bowl, give it a good pinch of salt, then drizzle in the extra virgin olive oil and 150ml warm water, and mix.

Once the dough has come together, transfer it to a lightly floured surface and knead for 8-10 minutes until a soft dough forms. Place in a lightly oiled bowl, cover and set aside (room temp) for 1 hour.

Whilst the dough is resting, make the filling. Finely chop the Swiss chard leaves (keep the stalks for making another dish, don’t waste them!).

Heat a large sauté or frying pan over medium heat and add 2 tbsp extra virgin olive oil, along with the white onion, garlic, and Swiss chard leaves. Wilt and cook, tossing the ingredients throughout for about 5 minutes.

Once cooked, set aside to cool, then, using a sieve, press as much of the liquid out of the ingredients as possible. Add back to the pan or a bowl, then add the parmesan and ricotta. Season with sea salt and black pepper, then mix and set aside. 

Grease a 32x22cm (or similar) rectangular lasagna dish. Cut the dough into 2 pieces, in a 2:1 ratio; the larger piece will roll out to form the base, and the smaller piece will be for the top.

Lightly flour a working surface and a rolling pin. Roll out the base (larger) piece to 2-3mm thick, so that it will cover the lasagna dish with edges to roll over.

Roll out the smaller (top) piece and set aside. Fill the lasagna dish and pastry base with the Swiss chard, ricotta, and parmesan, spreading it evenly over the top.

Lay the top pastry over the ingredients and roll in the edges. Prick a few holes in the top of the pastry. Whisk the egg yolk, then brush it over the top and edges of the pastry.

Bake in a 180°C oven for 45 minutes. Cool slightly before slicing and serving.