Piadina with Escarole and Feta

Name: Piadina with Escarole and Feta
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Greek
Ingredients: 1 Tbsp olive oil; 1 small red onion, thinly sliced; 1 garlic clove, minced; Freshly ground black pepper; 5 cups [450 g] chopped escarole; 1 tsp fresh lemon juice; Pinch of red pepper flakes (optional); ½ cup [60 g] crumbled feta cheese; 1 cup [140 g] all-purpose flour, plus more as needed; Kosher salt; ¼ tsp baking powder; 1 Tbsp shortening; ⅓ cup [80 ml] milk, warmed in the microwave for 30 seconds, plus more as needed

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Piadina are like little Italian flour tortillas, eaten much the same way as a taco. In Italy, piadina are street food and stuffed with just about anything delicious. Escarole makes a hearty filling here, and the creamy feta cheese gives it a Greek twist.

Ingredients

1 cup [140 g] all-purpose flour, plus more as needed
Kosher salt
¼

Europe
Italy
Greece
Supper
Winter
Autumn
Mediterranean

Method

In a large bowl, whisk together the flour, ¼ tsp salt, and baking powder. Add the shortening and blend it into the flour, using a snapping motion with your thumbs and fingers. It’s okay if it’s still a little lumpy.
Make a well in the center of the flour mixture and add the warm milk. Mix with your fingers until the dough comes together. Add a little more flour