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.
Fridge
This savory pie stays fresh in the fridge for 2-3 days. Great to enjoy with a fresh mixed salad and a glass of white wine.
Italy, Liguria
| Energy (kcal) | 122.71 |
| Carbohydrates (g) | 23.91 |
| of which Sugars (g) | 1.28 |
| Fat (g) | 1.31 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 3.54 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.14 |