Savory pie with meatballs

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Savory pie with meatballs

Preparation time:
60 minutes

Cooking time:
45 minutes


Doses for 8 people

For the pastry

  • 300 g Bread flour
  • 150 g Water
  • 30 g Extra-virgin olive oil

For the filling

  • 500 g Chard
  • 350 g Sheep’s Ricotta
  • Egg
  • 300 g Fiorani Meatballs
  • Salt
  • 50 g Parmigiano-Reggiano
  • 1 Bunch of Marjoram
  • Pepper
  • Extra-virgin olive oil




For the pastry
Make a fountain of flour on a work surface, add the salt and EVO oil and start to mix with a fork.


Add the water gradually and continue to mix, firstly with a fork and then with the hands to obtain a smooth, soft and elastic dough.
Divide the dough into 5 equal balls. Cover with cling film and leave to rest for 1 hour.


For the filling
Heat a little of oil in a pan; add the meatballs and cook for a few minutes until golden, then set aside.
Wash the chard thoroughly, remove the stalks and cook in a pan with a little water, covered with a lid. Drain well and chop finely with a knife.


Add a little EVO oil to a pan and brown the finely chopped onion, then add a few marjoram leaves and the chopped chard. Lightly fry for a few minutes until dry. Leave to cool.
Mix the ricotta with the Parmigiano-Reggiano, a few marjoram leaves and ground pepper in a bowl.
Add the cooled chard and mix well to obtain a smooth mixture. Add a whole egg and mix well into the mixture.


To make the pie
Line a 20 cm oven dish with baking paper. Take a ball of pastry and roll out thinly with a rolling pin, taking care not to break it, and line a pie dish, making sure the pastry sticks firmly to the sides of the dish. Brush the pastry delicately with EVO oil.
Take a second ball of pastry and roll out another thin sheet, then place over the first.
Fill the pie with half the chard, ricotta and cheese mixture and spread into a uniform layer; create dips with the back of a spoon and place half the meatballs in them, cover with another layer of pastry and repeat to use the remaining meatballs.
Roll out the third thin layer of pastry and cover the filling, pressing the pastry to make it stick to the filling. Brush the pastry with EVO oil and place the fourth layer on the top.
Then stick a straw in the edge of the pie and blow air inside, then cover with the fifth layer of thin pastry. Grease with oil and press well to make it stick to the dish.
Cut the excess pastry from the edge of the dish with a knife and bend inwards to form a crust. Then blow into the straw again to inflate the last layer of pastry. Remove the straw quickly and seal the pastry edge.
Cook the pie in the oven at 180 °C for 45 minutes or until golden. Remove and leave to cool before removing from the dish.