For the Dough:

• 2 1/2 cups all-purpose flour
• 3/4 cup butter
• 1 whole egg, lightly beaten
• 1/2 teaspoon salt or to taste

For the Filling:

• 1/2 cup extra virgin olive oil
• 1 onion, diced finely
• 1 pound kale (stems removed), chard or spinach, chopped
• 1 pound peas
• 1 pound cleaned, sliced artichoke hearts
• 2 tablespoons chopped parsley
• 2 eggs
• salt and peper to taste
• nutmeg to taste

FOR THE DOUGH:

Sift the flour and salt in a food processor. Add the diced butter and process until the mixture feels like thick bread crumbs. Add the beaten egg and a couple of tablespoons of water.  Process until smooth and elastic like pastry dough. Divide into two balls, one slightly larger, wrap in plastic and refrigerate for one hour.

FOR THE FILLING:

In the meantime, heat 1/2 cup olive oil in a large skillet. Add the finely chopped onion and cook on medium heat for 5 minutes, then add the rest of the vegetables, salt and pepper, minced parsley, and cook on low heat, covered until soft (15 to 20 minutes) and any liquid has been absorbed. Uncover the pot for the last few minutes if the vegetables are too watery. Let cool.

Dust your countertop with flour and roll out the pastry with a rolling pin. Use the larger disc to line the bottom and sides of a baking pan (previously greased and floured).

Once the vegetables have cooled down, mix 2 beaten eggs into them and add salt and pepper if necessary, and a touch of nutmeg if desired.

Pour the vegetables into the pastry shell and cover with the second disc. Seal the edges, cut a few holes in the top disc with a fork, and bake for about 45 minutes at 375 F.

Photo Courtesy of PH. Fuoco Variabile – Milano, Italy