Fiadone Savory Cheese Pie

Description

Ingredients for Filling
1 large yellow onion peeled and finely chopped
2 Tbs extra-virgin olive oil
2 cups Swiss chard trimmed rolled and cut in strips
1 tsp freshly ground white pepper
3 large eggs
2 cups Miceli s Whole Milk Ricotta Cheese
2 Tbs grated Miceli s Provolone cheese
1/2 cup freshly grated Parmigiano

Ingredients for Dough
3 cups all-purpose flour
1 teaspoon sea salt
8 Tbs extra-virgin olive oil
5 to 6 Tbs milk
3 whole eggs
2 teaspoon baking powder

Add the oil to the flour and work them together until a coarse meal is formed Next combine the flour mixture with the milk and eggs If the dough feels dry add more milk gather the dough into a ball then using the heel of your hand push a section of the dough down and away against the work surface smearing the dough to combine

2 Gather again and repeat once or twice more to achieve a smooth dough Chill for 20 to 30 minutes before rolling it out In the meantime prepare the filling

3 In a 10-inch saut pan cook the onions slowly in the oil until they begin to soften Add the Swiss chard and cook until soft Season with salt and pepper Remove from the heat and place the mixture in a bowl to cool

4 Beat the eggs thoroughly with the ricotta provolone parsley and Parmigiano cheese Season with salt pepper and nutmeg and stir into the cooled onion-chard mixture

5 Preheat the oven to 400 F

Divide the dough into 2 pieces one slightly larger than the other,Roll out 1 piece of dough to make an 1 8-inch thick 10-inch circle, Transfer the dough to a well-buttered 9-inch cake pan, Spread the ricotta mixture on top and roll out the second piece of dough to a 9-inch circle, Cover the pie with it ,Pinch the edges to seal, brush with egg wash, Lower the heat to 350 F and bake for about 45 minutes or until golden brown

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.