Wild amaranth pie

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For the filling
  • 1 kilo wild amaranth
  • 2 cloves of garlic
  • Spring onions
  • 2 bunches parsley
  • Salt and pepper to taste
  • 4 tablespoons olive oil
For the dough
  • 1 cup olive oil
  • 1 cup water
  • 1 egg
  • Some salt, some yeast


Cut the silver beets and saute them with plenty of finely chopped onion, parsley, garlic, salt and pepper. Then, cook and strain. Proceed with the preparation of the dough and roll out 2 thick pastry sheets. Lay the first on the baking pan and spread out the wild amaranth on top. Cover with the second sheet, brush the pie with olive oil or butter and bake at moderate temperature until brown.