Step by step

Cover with the pastry and tuck in any excess

A suitable wine to match with this Easter pie would be a soft, dry white such as a Vermentino. As we noted in the introduction, this savoury pie can be made prepared in advance because it is very good eaten cold, so by all means make it the day before.
This Easter pie is a typical Ligurian dish, made in this part of Italy during the Easter period and containing typical spring ingredients such as swiss chard, onions, herbs, and marjoram as well as artichokes, which may be used as alternatives to the ingredients used in our recipe.