Flatbread Stuffed with Cheese, Winter Squash, and Wild Greens

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

This savory stuffed Ligurian flatbread is traditionally made with a wide variety of greens, ranging in flavor from peppery to sweet. I salt the greens, leeks, and grated squash to draw out moisture, concentrate flavor, and reduce volume.


  • ½ pound mixed greens, for braising
  • Coarse salt
  • ½ cup chopped leek (white part only)
  • ½ cup grated winter squash
  • 1 tablespoon extra virgin olive oil, plus more for brushing
  • ¼ cup freshly grated Parmigiano-Reggiano, cheese
  • ¼ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • Freshly grated nutmeg
  • freshly ground pepper


  1. Prepare the flatbread dough through Step 3.
  2. In a large nonreactive colander or bowl, rub the greens with ½ tablespoon coarse salt. Let stand for 1 hour. In another bowl, toss the chopped leek and winter squash with a good pinch of salt and let stand for 1 hour.
  3. Rinse the greens and squeeze dry. Shred coarsely. Rinse the leek and squash and squeeze dry.
  4. In a large nonstick skillet, heat 1 tablespoon olive oil. Add the leek and winter squash and cook over moderately high heat, stirring, until tender, about 3 minutes. Add the greens and cook, stirring, until wilted, about 3 minutes. Transfer the vegetables to a bowl and let cool. Add the cheeses; season with nutmeg and pepper. Mix well and correct the seasoning with salt, if necessary.
  5. Spread the filling over the dough. Cover the filling with the second round of dough. Using a fork, pierce the surface 2 or 3 times to allow steam to escape during the baking. Brush with olive oil and bake as directed for 10 minutes, until browned. Serve hot or warm.