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Pizza D’erbe (Greens Pie)


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Pizza D'erbe (Greens Pie)


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Pizza D’erbe (Greens Pie)


  • Ready Time : 0 min



    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



    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.


    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


    About Alessandra Rovati


    Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice




    4 Responses to Pizza D’erbe (Greens Pie)

    1. This is great for Shavuot coming up on June 8. going to try it with rice flour since I can’t do gluten and the gluten free flours don’t work for me. I’ve made regular American desert pies with it. It’s hard to roll but you can press it into place. I haven’t really experimented enough with it to figure out how to roll but I’d say, parchment is a necessity. Get creative. Instead of a lattice, make nice shapes and place them on top.

    2. avatar says: yaffa


      I would like how I can change your measurements to Metric measurements (in Israel)?
      Hag Sameh

    3. Yaffa, it’s so funny because I had to convert all my recipes FROM metrics to post them on my DinnerInvenice website and to give them to JoyofKosher…. But there is a variety of online weight and volume converters that you can use, such as http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx
      Good luck! Alessandra

    4. delicious and nurtitious!

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