Torta Verde

Ligurian Pastry Dough:
3 cups all-purpose flour (used 2 cups whole wheat, 1 cup all-purpose unbleached)
1 teaspoon salt
1 teaspoon baking powder
1/4 cup olive oil
1 cup warm water

Oil for finishing
(Egg wash for baking if you want it to brown nicely)

Filling:
2 pounds baking potatoes (russets)
1 small onion, finely chopped (sliced it in half lengthwise and sliced thinly crosswise)
1 pound chard or spinach leaves, chopped (used 10 oz bag spinach, 1 bunch of kale)
2 cloves garlic
pinch of dried chiles (used Turkish red pepper)
1/4 cup chopped flat-leaf parsley
4 large eggs
1 pound whole-milk ricotta
1/4 cup grated pecorino Romano
Salt and pepper

1 large round baking pan, such as a pizza pan, well oiled (used 11 inch tart pan - did not oil)

1. For the dough, place flour, salt and baking powder in bowl of food processor fitted with steel blade and pulse to mix. Add oil and pulse to mix in. Add water and pulse until dough forms a ball. Let processor run for about 10 seconds to knead dough. Remove dough from work bowl, divide in half, pat into small flat disks, and wrap each piece separately and refrigerate while preparing filling.

2. For the filling, peel and quarter the potatoes. Cut 1/2-inch thick and place in a saucepan. Cover with water and bring to a boil. Remove from heat and cover pan. Allow potatoes to stand for 10 minutes. (If not assembling the torte immediately, drain the potatoes after 10 minutes and return to the pan and cover.)

3. For the filling, heat 2 tablespoons oil in a skillet, add garlic and dried chiles and saute a minute. Add kale and cook until wilted. Add spinach and cook until wilted. Add salt and pepper to taste.

4. Combine the cooked greens and remaining ingredients in a large bowl. Drain the potatoes and stir them in gently. Season with salt and pepper.

4. Preheat oven to 375 degrees and set a rack in the lowest level.

5. To assemble the Torta, roll half the dough and line the pan. Spread the filling on the dough. Roll remaining dough and place over filling. Fold the edge of the top dough over bottom dough and roll under the edge of pie and seal. Brush top crust with oil (or egg wash) and bake for about 1 hour, or until the filling is set and the dough is baked through. (used an egg wash -- 1 egg beat with a tablespoon of milk to get a nicer browned top)

6. Serve warm or at room temperature.

Serves: 6-8

Source: Adapted by Lena Zentall

Prepared by: Lena for the June 2009 meeting.