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This recipe was uploaded by Grandmadamada
One egg went in 200 gr of ricotta with some nutmeg and grated fresh ginger, once cool I added the vegs and the olives.
Before preparing the filling I had the dough ready letting it rest for half an hour on the working board under a hot pan.
I rollpinned it as thin as I could and made two layers, spreading evo oil on the first one before the filling and the second one on top. I made a curled seam all around and some holes with a toothpick to let the stem escape while baking.
ohhhhh I forgot the thin flakes of speck on top before covering the pie with the second layer of phyllo pastry.
This time I was very proud of my pastry not so about the filling, I could have dared more with salt and peperoncino.