Public-domain recipe with an original dish photograph.
Dough: 350 g flour (0 or 00) 25 g butter 15 g brewer's yeast extra-virgin olive oil or lard Stuffing: 500 g boiled herbs (e.g. spinach, chicory, ribwort) 250 g ricotta pepper (optional) nutmeg (optional)
Carefully dry the herbs and cut them finely. Mix them with ricotta, salt, pepper and nutmeg. Knead flour with warm water and a little salt, and oil or lard. Add softened butter and yeast and knead a soft dough. Divide the dough in two parts and roll out each of them to a thickness of about 1 cm. Place the first disc on baking paper in a baking tray. Cover it with the stuffing, leaving about 1.5 cm free surface all around. Cover with the other disc and stick them together all over the border. If it's difficult, you may wet it wit a few drops of water. Cover with a cloth and let it rise. Pierce gently all over the top layer with a fork. Preheat the oven to 180 °C. Place the pie in the oven and cook for 30 minutes.