This is my version of an old recipe that dates way back to the times of the Turkish invasions of the Adriatic coast. It’s a great lunch that is light yet satisfying, rich in fiber with no rising agent added to the dough. Much healthier than a sandwich or a slice of pizza!


for the dough:


100g / ¾ cup whole meal flour

65 g / ½ cup rye flour

2g / ¼ teaspoon salt

2 tablespoons olive oil

55 ml / ¼ cup + 2 tablespoons cold water


for the filling:


180g / 1 ½ cups chard

50g / 1 small onion

2 garlic cloves

2 tablespoons olive oil

1g / 1/8 teaspoon salt

freshly ground black pepper


Baking pan

Parchment paper

Rolling pin


Makes 2 pies, feeds 2 people


Preheat oven to 180 degrees C.


Combine flour with salt, add olive oil and rub it in. Slowly add water to get firm dough that should not stick to the surface as you shortly knead it.

Wrap in plastic foil and let sit on room temperature while you prepare the filling.


Wash chard, remove tough stems , pat the leaves dry, julienne, add a pinch of salt and massage for a minute, until chard begins to wilt. Pat dry with a kitchen towel again. This way, the pie won’t turn out soggy.

Chop the onion and garlic and add them to the wilted chard together with olive oil, salt and black pepper.


Divide the dough in four equal pieces (65g each).  On a sheet of baking paper, roll out the two bottom crusts into circles (about 18 cm in diameter). Divide the filling in two and top the rolled dough, leaving a 1 cm edge without filling. Roll the two top crusts in the same way, prick them with a fork and cover the fillings, closing the pies by overlapping the top crust with the edge of the bottom crust, and pressing with your fingertips.


Bake for 22-24 minutes, let cool slightly, and serve with a cup of chilled soy yogurt. You can use other flours for the dough and other tender greens (spinach, young kale, etc.) instead of chard!