Torta di Erbe
- 2 Cups Flour
- 1/4 tsp. Salt
- 5 oz. Butter cut into pieces
- 1 Egg lightly beaten
- 1-2 Tbsp. Milk or water more if needed
- 1 Egg white to glaze
- 1/2 lb. Spinach
- 14 oz. Baby artichoke hearts
- 1 Onion chopped
- 3 Tbsp. Extra virgin olive oil
- 1 lb. Peas
- 2 Eggs
- Salt and pepper
Make the pastry by mixing flour and salt. Add butter and rub into flour. Add egg and work in.
Add enough milk or water to bind dough into soft ball. Wrap in plastic wrap and rest for 30 minutes at room temperature.
Wash spinach, drain, and press out as much water as possible. Drain artichokes and squeeze water out gently and cut in half.
Fry onion until soft and golden. Sirt in artichokes, peas, and season with salt and pepper.
Put spinach on top, press down, and cover with lid. When spinach crumples into soft mass, sprinkle with salt and pepper and stir all the vegetables.
Continue to cook, uncovered, on low heat until peas are very tender and ost of the liquid has dried out.
Stir in eggs and remove from heat. Line greased pie plate with dough, pressing in with palm of hands and bringing it up a little on the sides.
Brush top with egg white. Put in preheated 350°F (180°C) oven for 20 minutes.
Take out and let cool. Fill with filling. Place back in oven and bake at same temperature for 30 minutes.