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.
Remove from the heat, drain well, and season with the salt, pepper, and nutmeg. Stir in the raisins and pine nuts. Let cool, then fold in the eggs and cheeses.
On a lightly floured work surface, roll out the larger pastry disk into a
© 2001 Joyce Goldstein. All rights reserved.