Erbazzone

For the dough: Mix the flour and salt together in a bowl. Add the oil and butter and use your fingers to mix them into the flour, working the butter between your fingers to break it up and integrate it into the dough. (Alternatively, you could pulse this all together in a food processor for a few seconds.) Add the water or milk, mix well, and knead the dough for about 5 minutes until smooth and soft. Wrap the dough and rest it in the fridge for 30 minutes, or up to overnight.

Put the olive oil in a pot or deep pan that’s big enough to hold all the greens and set it over medium heat. When the oil shimmers, add the onion and cook until it begins to turn translucent, 3 to 5 minutes. Add the garlic, let it cook for a minute, then add the chard leaves and stalks and stir them around. As the greens wilt, they will lose a fair amount of liquid; cook until that evaporates, about 25 minutes, so your filling won’t be wet and make the crust soggy. Stir periodically so that everything cooks evenly. When the bottom of the pan begins to dry out, keep an eye on it so the greens don’t stick and burn. Turn the heat off and set aside to cool. Once the filling has cooled some, add the parsley, cheese, and egg to it and stir thoroughly to combine.

Heat your oven to 375˚F/190˚C.

Divide the dough in half, form each half into a ball, and roll out two circles (or rectangles) large enough to fit the pan you’re using. Put the first piece of dough in the pan and spread the filling out evenly. Top with the second piece of dough, crimp the edges, and use a fork to poke holes in the top layer. Brush the top with olive oil and bake it for 30 to 40 minutes until golden brown. Remove and serve hot or let it cool and slice it up for lunch the next day.