# Genoese Swiss Chard and Ricotta Pie

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A Genoese-style savoury pie with Swiss chard and ricotta, wrapped in thin olive oil pastry.

Servings: 4 · Prep 30 min · Cook 45 min · Baking

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Genoese Swiss Chard and Ricotta Pie](https://image.fridge.menu/adaptations/2v01uvzv/7e900b84fc738c1d67dbb2ef70eeb20ddce2bcddd6e5208ce972d7e2f4de34f5.jpg)

## Ingredients

- 125 g [Plain flour](https://fridge.menu/en/i/flour)
- 125 g [Strong white flour](https://fridge.menu/en/i/flour)
- 1 tsp [Salt](https://fridge.menu/en/i/salt) — fine
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 120-125 ml [Water](https://fridge.menu/en/i/water) — warm
- 500 g Swiss chard — cleaned, tough stalks removed
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 250 g [Yoghurt](https://fridge.menu/en/i/yogurt)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 2 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tbsp [Water](https://fridge.menu/en/i/water)

## Steps

1. Combine both types of flour with the fine salt, add the olive oil and warm water, and mix to a smooth, soft dough.
2. Knead the dough on a floured surface until smooth, cover with film and leave to rest.
3. Wash, dry and roughly chop the Swiss chard, then mix with a pinch of salt and the flour.
4. Mix the ricotta with the yoghurt until you have a thick, smooth, creamy mixture.
5. Divide the dough into 2 parts and roll out the first to a thickness of 1-2 mm.
6. Line an oiled tin with the first sheet of dough so the edges hang over the sides.
7. Place the Swiss chard in the centre and press down well.
8. Spread the cheese mixture over the chard and smooth it out evenly.
9. Roll out the second sheet of dough, cover the filling with it, and seal the edges together.
10. Prick the surface with a fork and brush with the water and oil emulsion.
11. Bake at 180°C in a fan oven. (45 min)
12. Remove the pie and let it rest before serving. (30 min)

Published 2026-10-09

https://fridge.menu/en/r/genoese-chard-ricotta-pie-2v01uvzv

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