Gee Pie

To prepare the gee pie, the first thing to do is make the crazy dough: pour the sifted flour into a bowl and add the salt 1, then pour in the vinegar 2, the room temperature water 3, and start kneading with your hands until you get a homogeneous mixture.

Also, pour in the oil in a thin stream while continuing to knead 4, then transfer the mixture onto a work surface and work it until you get a smooth dough 5. Shape it into a sphere, cover it with plastic wrap 6, and let the crazy dough rest at room temperature for 40 minutes.

Meanwhile, prepare the filling: wash the Swiss chard 7, remove the stems, and cut only the leaves into thin strips 8. Then take the well-drained ricotta and mix it with the yogurt 9.

Add the marjoram 10 and mix to obtain a homogeneous cream 11. Take the dough after resting and divide it into 2 equal parts 12.

Roll out a sheet with a rolling pin that is larger than the baking pan: we used a 1.2-inch-high pan measuring 9 inches in diameter at the bottom and 9.5 inches at the edge 13. Grease the pan and lay the dough sheet over it; you can help yourself by wrapping the dough around the rolling pin 14 and then unrolling it over the pan 15.

Fill the base with the Swiss chard 16. Salt 17 and sprinkle the flour over the Swiss chard 18 to absorb excess water that the chard would release during cooking.

Now cover with the ricotta cream 19, leveling the surface well with the back of a spoon 20. Roll out the other half of the crazy dough with the rolling pin 21.

When you have obtained a sheet slightly larger than the pan 22, gently lay it over the pie dish 23 to cover it 34.

Roll the edge to seal the filling inside 25. Brush the surface with oil 26 and poke holes with a fork to prevent it from puffing excessively during cooking. Bake in a preheated static oven at 392°F for about 50 minutes. Once cooked, remove the gee pie from the oven and let it cool slightly before serving 34.