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!

In this image, we see a freshly baked 'torta d'erbi', a traditional Italian pie. It has been sliced into triangular pieces, similar to a pizza. The crust is golden and flaky, with some areas where it has puffed up, showing that it’s light and airy. The filling is green, visible at the edges of the slices, which indicates the presence of herbs and greens. The surface has a slightly shiny glaze, suggesting it might be brushed with oil or egg to give it a nice finish. There’s a knife resting on the board, indicating that the pie may have been cut just before the photo was taken.

Tuscan Herb and Greens Pie (Torta D’Erbi)

Guido Pasquariello

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.

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Prep Time 1

Cook Time 30

Course Appetizer, Side Dish, Snack

Cuisine Italian

Servings 8 people

Equipment

Mixing bowl
Plastic wrap
Skillet
Rolling Pin
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 Culinary Canvas of Lucca: A Homage Through Torta d’Erbi

The image showcases a whole 'torta d'erbi' pie placed on a wooden cutting board. It's uncut and presents a golden-brown pastry crust that looks flaky and tender. The pie crust has a rustic, handcrafted look, with the edges crimped and parts of the green filling peeping through small openings on the surface. The crust's light golden color suggests it's been baked to a delicate crispness. The filling's color is not fully visible, but where it shows, it hints at a rich herbaceous layer inside. The pie's overall appearance is homey and suggests a freshly baked dish, ready to be served.

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.

In the image, we see a slice of 'torta d'erbi', cut into pieces. The outer crust is golden and appears crispy, while the filling is a thick layer of rich, deep green, indicating a generous use of chopped herbs and leafy greens. The pie looks inviting and rustic, with a filling that's dense and holds its shape well after cutting. There are crumbs on the top surface, suggesting a delightful crunchiness.

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.