Name: Pizza Ebraica di Erbe (Double-Crusted Vegetable Pie)
Yield: Serves 8
Cuisine: Italian
Ingredients: 8 to 10 tablespoons chilled unsalted butter or margarine; Olive oil or lightly beaten egg for coating pastry; 2½ cups all-purpose flour; ½ teaspoon salt; 1 pound beet greens or spinach, coarsely chopped; 3 large or 5 medium artichokes; 1 tablespoon salt; Juice of 1 lemon; 2 to 4 tablespoons water, or as needed; 1 egg, lightly beaten; Olive oil; 1 large onion, diced; 2 pounds English peas, shelled (about 2 cups shelled); 1 large bunch fresh flat-leaf parsley, chopped (about ⅓ cup); ½ teaspoon freshly grated nutmeg, or to taste; ½ teaspoon freshly ground black pepper; 2 eggs, lightly beaten

Preparation info

Serves
8

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Called a Jewish-style pizza, this dish probably has its origins in the Italian south. Here the word pizza is related to the Greek pitta, a name for filo pies and a term still in use in Apulia, where many dishes reflect a Greek heritage. This recipe calls for pasta frolla salata, a short pastry that gives it a wonderful richness.