Ingredients for the filling:

1kg Swiss Chard

200g butter

2 eggs

3-4 tablespoons breadcrumbs

4-5 amaretti biscuits

1 small glass Grappa

100g sugar

a handful of mixed raisins and pine kernels

salt and bicarbonate

Ingredients for the pastry:

500g white flour

200g sugar

200g butter

2 eggs

1 packet yeast

½ small glass Grappa

Preparation:

Wash the Swiss Chard leave to dry naturally. When dry, cut into thin strips and slowly toss in 200g butter. When cold mix with the 2 eggs, 3-4 tablespoons breadcrumbs, 1 glass of Grappa, 100g sugar, the mixed raisins and pine kernels, a pinch of salt and a pinch of bicarbonate.

Prepare the pastry by mixing 500g white flour, 200g sugar, 200g butter, 2 eggs, the powdered yeast and ½ glass of Grappa.

Grease a flan case and cover with the pastry (keeping a little aside to make a lattice top).

Pour in the filling, cover with the leftover pastry cut into strips to form a lattice top, and cook in a the oven at 180°C. 

When cooked, sprinkle with a little icing sugar.