In Italian, the name of this recipe, Torta d’Erbi, literally means “pie made with herbs” …and no other name could describe it better, here is my recipe!
Tuscan Herb and Greens Pie (Torta D’Erbi)
This Tuscan Herb and Greens Pie iss a simple dough encases a flavorful mix of seasonal greens and herbs, making it a perfect dish for sharing.
EQUIPMENT (PAID LINKS)
- Fork
- Pie dish
Ingredients
- 2 cups all-purpose flour
- 3 ½ tablespoons olive oil plus more for greasing and frying
- ½ cup warm water
- 2 cups Swiss chard chopped
- 1 ¼ cups chicory chopped
- ½ cup Parmesan cheese grated
- Salt to taste
Instructions
- Make the Dough: In a mixing bowl, combine the flour, 2 tablespoons of olive oil, and a pinch of salt. Gradually add the warm water, stirring until a smooth and soft dough forms. Cover it with plastic wrap and let it rest.2 cups all-purpose flour, 3 ½ tablespoons olive oil, ½ cup warm water, Salt
- Cook the Greens: Heat 1 ½ tablespoons of olive oil in a skillet. Add the pre-boiled and chopped Swiss chard and chicory to the skillet. Cook until the greens are flavorful. Stir in the grated Parmesan cheese.2 cups Swiss chard, 1 ¼ cups chicory, ½ cup Parmesan cheese
- Assemble the Pie: Divide the dough in half. Roll out one half and line the bottom of a greased pie dish with it. Add the greens mixture on top and smooth it out with the back of a spoon.
- Top and Seal: Roll out the remaining dough to cover the filling. Seal the edges by pressing them together with a fork. Poke the top with a fork to let steam escape during baking.
- Bake: Preheat the oven to 400°F. Bake the pie for about 30 minutes or until the crust is golden brown.
Notes
Variations:
The filling can change with the seasons—use leeks and cabbage in winter, borage and more chard in spring, or zucchini and potatoes in summer. While traditional recipes might include wild herbs, sticking to well-known greens like spinach or kale is perfectly fine. Feel free to experiment with different flours for the dough to make it your own. Notes:
If you’re adventurous and know your wild herbs, feel free to include them. However, for safety and ease, sticking to common greens available at your local grocery store is a great way to enjoy this dish.
The filling can change with the seasons—use leeks and cabbage in winter, borage and more chard in spring, or zucchini and potatoes in summer. While traditional recipes might include wild herbs, sticking to well-known greens like spinach or kale is perfectly fine. Feel free to experiment with different flours for the dough to make it your own. Notes:
If you’re adventurous and know your wild herbs, feel free to include them. However, for safety and ease, sticking to common greens available at your local grocery store is a great way to enjoy this dish.
The Culinary Canvas of Lucca: A Homage Through Torta d’Erbi
The Torta d’Erbi is a testament to the simple beauty of Lucca’s local cuisine. It’s the street food I always seek out, a savory pastry that truly captures the essence of the place.
The traditional blend of Swiss chard and chicory, enlivened by a generous sprinkle of Parmesan and cradled in a delicate crust made from flour, olive oil, and just a touch of warm water, is pure comfort in every slice.
Seasoned with just the right amount of salt, this pie is a celebration of the earthy flavors that Tuscany is known for. To get a taste of other dishes that Lucca has to offer, click the link.
