Enrica's pie




500g 00 flour,

50ml olive oil, 

2 level teaspoon salt, 

and roughly 250ml water. 

Extra virgin olive oil for basting 



300g prescinsēua cheese or 150g plain full fat natural yoghurt, (preferably one with live cultures and a bit of tang) and 150g ricotta or fresh curd cheese, 

2 teaspoons of flour, 

1/2 teaspoon salt 

750g Swiss chard, washed, dried completely, chopped up. 

I tablespoon flour, 

scant tablespoon extra virgin oil oil. 



Her pie tin is 35 centimetres wide.