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Ligurian vegetable pie with a flaky crust filled with seasonal greens and eggs. This vegetarian mediterranean dish is a fresh, protein-rich family meal rooted in coastal Italian tradition.
Prepare the dough: In a large bowl, mix flour and 1/2 tsp salt. Stream in 1/4 cup olive oil and cold water, mixing just until a smooth, soft dough forms. Cover and let rest for 30 minutes.
Make the filling: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté onion with 1/2 tsp salt until soft, then add Swiss chard and zucchini. Cook until greens wilt and most moisture evaporates, then set aside to cool.
In a large bowl, mix cooled vegetables, ricotta, eggs, Parmesan, 1/2 tsp salt, pepper, and nutmeg. Stir until well combined.
Roll out dough on a floured surface into two large rounds, one slightly bigger. Fit the larger sheet into a 9-inch pie pan, pressing up the sides.
Fill crust with vegetable-ricotta mix, smooth the top, and cover with remaining dough. Crimp edges and brush top with a little olive oil. Cut a few small slits for steam.
Bake in a preheated 375°F oven (190°C) for 45–50 minutes, until crust is golden and set. Cool at least 20 minutes before slicing.
