Cook the chard in a little water for a few minutes.
Squeeze it well using a potato masher.
Sauté the chard in a pan with a clove of garlic and a drizzle of oil. Chop it a little if needed.
Let it cool slightly and prepare the filling by combining the chard, crescenza cheese, oil-packed dried cherry tomato fillets, and the egg.
Season with salt and pepper.
Mix everything until you obtain a smooth mixture.
Grease an oven dish on all sides.
The baking dish should be approximately the same size as the unleavened bread slice.
Proceed by wetting the unleavened bread slices a little at a time, trying to line the whole baking dish, using even the broken pieces. Not all the slices from the package will be needed.
Spread a first layer of filling on the bottom.
Cover with a damp sheet and continue layering until the mixture is used up.
In the end there should be three layers.
Finish with the last sheet and close the pie by folding the edges over.
Grease well and bake at 175 degrees for about 45 minutes.
Store in the fridge
Unleavened bread does not contain salt, so if desired you can sprinkle the surface of the pie with a pinch of salt, and once baked a drizzle of raw oil is also perfect.
Italia, Liguria
| Energy (kcal) | 157.16 |
| Carbohydrates (g) | 21.1 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 5.4 |
| of which Saturates (g) | 2.91 |
| Protein (g) | 7.26 |
| Fiber (g) | 1.66 |
| Sale (g) | 0.18 |
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