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.