Cook the Swiss chard in a little water for a few minutes.
Squeeze them well using a potato masher.
Sauté the Swiss chard in a pan with a clove of garlic and a drizzle of oil. If necessary, chop them a little.
Let them cool a bit and prepare the filling by combining the Swiss chard with the crescenza cheese, sun-dried cherry tomato fillets in oil, and the egg.
Season with salt and pepper.
Mix everything until you get a smooth mixture.
Grease a baking dish on all sides.
The dish should be approximately the same size as the slice of unleavened bread.
Proceed by wetting the slices of unleavened bread a little at a time, trying to line the entire dish using even the broken pieces. Not all slices from the package will be needed.
Spread a first layer of filling on the bottom.
Cover with a wet sheet and continue layering until the mixture is finished.
In the end, there should be three layers.
Finish with the last sheet and close the pie by folding the edges.
Grease well and bake at 175 degrees for about 45 minutes.
Store in the fridge
Unleavened bread does not contain salt, so if desired, you can sprinkle the surface of the pie with a pinch of salt, and once cooked, a drizzle of raw oil is also excellent.
Italia, Liguria
| Energy (kcal) | 149.77 |
| Carbohydrates (g) | 19.04 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 5.33 |
| of which Saturates (g) | 2.76 |
| Protein (g) | 7.18 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.08 |
