Salad pie

One ordinary morning, while everyone is still asleep, I have time to prepare the dough and turn on the oven at a leisurely pace. It's nothing fancy, but when I cut the first slice of warm pie filled with greens and cheese, I realize it's one of those things that truly makes it worth getting the oven going early. The smell is subtle, not overpowering, but I can easily recognize the aroma of cooked greens and a hint of parmesan.

Quick Info

Total Time: about 1 hour and 15 minutes
Preparation Time: 45 minutes (includes dough resting time)
Baking Time: 30 minutes
Servings: 6 medium slices (22 cm round pan)
Difficulty: easy to medium
Recipe Type: savory pie, great for breakfast or a light lunch

Ingredients

120 g all-purpose flour
50 ml warm water
a pinch of salt
1 tablespoon extra virgin olive oil

400 g lettuce (I usually use iceberg or romaine, but any leafy variety works)
1 small onion
1 clove of garlic
200 g ricotta
100 g goat cheese (or another soft fresh cheese if goat cheese is unavailable)
25 g grated parmesan
1 egg (whites for the filling, yolk for brushing the edges)
nutmeg, grated, to taste
extra virgin olive oil (for sautéing)
salt
pepper

Instructions

1. I start with the dough: I place the flour in a bowl, add a pinch of salt, 50 ml of warm water, and a tablespoon of olive oil. I mix it by hand until everything comes together and knead for a few minutes, just enough to get a smooth paste. I wrap it in cling film and let it rest in the fridge for about 30 minutes. The dough becomes more elastic after chilling.

2. In the meantime, I prepare the filling. I wash the lettuce leaves thoroughly and cut them into not-too-thin strips. I peel and finely chop the onion and the garlic clove.

3. In a pan, I add a drizzle of olive oil, sauté the onion and garlic without browning them, just until they soften. I add the lettuce, salt, and pepper, and cook over medium heat, stirring often, until most of the water released evaporates. This takes about 5-7 minutes, depending on how much water the lettuce releases. I set it aside to cool slightly.

4. In a bowl, I mix the ricotta, goat cheese, grated parmesan, egg white, and a bit of nutmeg. Once the lettuce mixture has cooled, I gently fold it into the cheese mixture, being careful not to overmix to avoid excess moisture.

5. I take the dough out of the fridge and roll it out on a sheet of parchment paper until it forms a thin layer suitable for the 22 cm round pan. I transfer the dough along with the parchment paper into the pan, making sure to cover the edges as well.

6. I pour the entire filling over the crust, level it out, then fold the edges of the dough over the filling, just enough to cover it partially. It doesn't have to be perfect. I brush the edges with the leftover beaten egg yolk.

7. I place the pan in the preheated oven at 180°C (mandatory preheating) and bake the pie for about 30 minutes. It's done when the edges turn golden brown and the filling is set.

8. I take the pan out and let the pie rest for 10-15 minutes before slicing.

Why I Make This Recipe Often

It uses simple ingredients, most of which I always have on hand. It's a great way to use fresh cheeses and any greens. The pie remains tasty at room temperature and can be served the next day. I like that I don't have to complicate the recipe, but I can change the greens if I want.

Tips and Variations

Tips

Don't cook the lettuce too long; just enough to release its moisture. If overcooked, it loses flavor.
Let the dough rest – it becomes easier to roll out thin.
If the filling seems too watery, add a bit more parmesan or let it drain before spreading.

Substitutions

Goat cheese can be replaced with another soft cheese, even fresh telemea or ricotta.
You can use any type of tender lettuce or even a mix with spinach.
Ricotta can be substituted with fine cottage cheese if it's easier to find.

Variations

You can add aromatic herbs: dill, parsley, or a bit of thyme.
For a heartier touch, you can add some diced cooked ham.
A version with a whole egg (not just the whites) makes the filling more cohesive.

Serving Ideas

The pie works well as a breakfast with a side of tomato salad, or as a cold snack at the office. It's also good as a main dish alongside a clear soup.

Frequently Asked Questions

What type of lettuce can I use?

Any lettuce with firmer leaves works, from iceberg to romaine or even a mix. However, avoid overly soft lettuce that turns watery quickly.

Can I make the dough with another type of flour?

Yes, you can use regular flour (type 650), but the texture will be slightly different, more rustic. Type 00 flour gives a finer dough.

Can the pie be frozen?

I do not recommend it, as it loses texture and the greens become soft and watery after thawing.

What can I substitute for goat cheese if I can't find it?

Any fresh, soft cheese works: ricotta, fresh telemea with low salt, or even cream cheese.

How long does the pie last in the fridge?

It lasts 1-2 days in the fridge, covered. It's best consumed at room temperature.

Nutritional Values

Approximately, one slice has around 170-200 kcal, with about 9 g of protein, 8 g of fat, and 17 g of carbohydrates. This depends on the type of cheese used and the size of the slice. It's a slightly protein-rich pie, with not too much fat or sugar.

Storage and Reheating

It stores well in the fridge, covered with cling film or in a container. If you want to reheat it, place it in the oven for 10 minutes at 150°C, but not in the microwave – it becomes soggy and soft. It can also be eaten cold; it tastes good the next day, but I do not recommend keeping it for more than two days.

 Ingredients: 120 g all-purpose flour, 1 egg, 1 small onion, 1 clove of garlic, 200 g ricotta cheese, 100 g goat cheese (or another soft fresh cheese), 400 g salad greens, 25 g grated Parmesan, nutmeg, extra virgin olive oil, salt, pepper

 Tags:  salad pie