Savory Pie with Potatoes, Cherry Tomatoes, and Olives

Knead until a compact dough is formed and refrigerate to rest.

Blanch the diced potatoes for 10 minutes.

Prepare the dough by mixing white wine, oil, spinach powder, flour, and a pinch of salt in a bowl.

In a bowl, combine chopped cherry tomatoes, potatoes, Taggiasca olives, salt, and pepper.

Roll out the dough, sprinkle the bottom with some breadcrumbs, and pour in 3/4 of the filling.

Distribute the smoked provola slices on the surface and cover with the remaining filling.

Sprinkle with grated Parmesan and bake in a preheated oven at 180 degrees for 30 minutes.