all purpose flour, 2+2/5 cups
chards leaves, 2lb 3 oz
bacon -1 single slice, 5,3 oz
eggs. 3
grated Parmesan, 3tbsp
garlic, 1 clove
chopped parsley, 1 tbsp
butter, 5 tbsp
extra virgin olive oil
water, 1/2 cup


Wash the chards and boil for several minutes. Drain, squeeze and toss in a pan with half of the chopped bacon, oil, garlic and parsley. Season with salt and pepper and turn off the heat. Transfer the vegetables into a bowl, let it cool and mix with 2 eggs and cheese.
Meanwhile, on a pastry board, knead the flour with a pinch of salt, 3/4 of the butter into pieces and water. Divide the dough obtained in two parts, one for 2/3 and one 1/3.
Roll out the larger piece and, with the disk you obtained, spread it on a baking pan previously greased.
Pour the filling into the pan and cover doing strips of dough. Brush with beaten egg and bake in preheated oven at 356° F for about 40 minutes. Serve warm.