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.
Italia, Liguria
| Energy (kcal) | 179.93 |
| Carbohydrates (g) | 23.38 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 7.72 |
| of which Saturates (g) | 1.1 |
| Protein (g) | 3.61 |
| Fiber (g) | 1.44 |
| Sale (g) | 0.19 |
