The famed greens pie of Liguria is one of the region’s signature dishes. A similar filling is used for torta pasqualina, the multilayered pie served at Easter, hut without the pine nuts and raisins and with the addition of cooked artichokes. In Emilia-Romagna, the greens pie, called erbazzone, may have some pancetta added.
Make the pastry, divide into 2 disks, cover, and let rest as directed.
To make the filling, pour enough olive oil into a large sauté pan to film the bottom. Add the onion and parsley and sauté over medium heat until the onion softens, 3 to 4 minutes. Add the greens, stir until wilted, cover, reduce heat to low, and cook slowly until the mixture is almost dry, 10 to 15 minutes.