Dough
2 1/4 cups of all-purpose flour
50 ml of dry white wine
Salt to taste
Enough water to form a dough
Filling
3 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
2 large escaroles, cut into thin strips
Salt and pepper to taste
5 eggs
200g of ricotta cheese
3 tablespoons of grated cheddar cheese
Fresh parsley, chopped (optional)
Dough
2 1/4 cups of all-purpose flour
50 ml of dry white wine
Salt to taste
Enough water to form a dough
Filling
3 tablespoons of olive oil
1 small onion, finely chopped
1 clove of garlic, minced
2 large escaroles, cut into thin strips
Salt and pepper to taste
5 eggs
200g of ricotta cheese
3 tablespoons of grated cheddar cheese
Fresh parsley, chopped (optional)
Dough
In a bowl, combine the flour, wine, and salt
Work the dough and gradually add the water until it becomes smooth and homogeneous
Cover with plastic wrap and let it rest for two hours
Filling
Heat the olive oil in a pan, sauté the onion and garlic
Add the escarole, season with salt, pepper, and let it simmer for four minutes over low heat
Remove excess water that forms
Mix in two beaten eggs, ricotta cheese, grated cheddar cheese, and chopped parsley (optional)
Roll out the dough and cut into three thin disks, one larger than the others
Use the largest disk to line the bottom and sides of a 18cm diameter tin, greased with butter
Distribute the filling, form three deeper spaces and place an intact egg in each cavity
Cover with the smallest disk, brush with olive oil, and top with the second disk, pressing the edges
Brush the dough with olive oil and bake in a preheated oven at 200°C for 40 minutes or until golden.
