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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.
Print 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.
Prep Time1 hour
Cook Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: Herb and Greens Pie, Torta d'Erbi
Servings: 8 people
Author: Guido Pasquariello

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.