Knead until a compact dough is formed and put in the fridge to rest.
Parboil the diced potatoes for 10 minutes.
Prepare the dough by combining in a bowl the white wine, oil, spinach powder, flour and a pinch of salt.
In a bowl combine the chopped cherry tomatoes, the potatoes, the Taggiasca olives, salt and pepper.
Roll out the dough, sprinkle the bottom with a little breadcrumbs and pour in 3/4 of the filling.
Arrange the slices of smoked provola on the surface and cover with the remaining filling.
Sprinkle with grated Parmesan and bake in a preheated oven at 180 degrees for 30 minutes.
Fridge
This savory pie keeps fresh in the fridge for 2-3 days. It is excellent enjoyed with a fresh mixed salad and a glass of white wine.
Italia, Liguria
| Energy (kcal) | 122.71 |
| Carbohydrates (g) | 23.91 |
| of which Sugars (g) | 1.28 |
| Fat (g) | 1.31 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 3.54 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.14 |