Ingredients:

Dough:
3 ⅓ dl wholemeal wheat flour (200 g)
2 tbsp Memmas Knossos extra virgin olive oil
1 dl lukewarm water
a pinch of salt

Filling:
1 broad-leaf chard or kale
1 onion
1 clove of garlic
about 1 ½-2 dl grated Parmesan cheese
4 tbsp Memmas Knossos extra virgin olive oil
salt
black pepper

Help:

Prepare the dough.
Put the flour in a bowl, add the salt, oil and water gradually. Mix and knead until the dough is soft and elastic, but not sticky.
Shape into a ball, cover with a cloth and leave to rest at room temperature for about 30 minutes.

Prepare the filling.
Finely chop the chard, onion and garlic. Heat the oil in a pan, add the onions and garlic, and fry over a low heat for a few minutes. Add the chard, season with salt and pepper, and cook for another 10 minutes or so until the excess liquid evaporates. Allow to cool.

Add the cheese.
When the mixture is lukewarm, add the grated parmesan and mix well.

Assemble the pie.
Roll the dough into two thin round discs. Lightly grease a pie dish (about 26-28 cm in diameter) with oil and lift the dough into the dish, leaving some excess around the edges.
Pour the filling over the dough and smooth the surface. Cover with a pastry sheet and make holes in the sheet with a fork. Brush with olive oil.

Fry.
Bake at 180 °C for about 40-45 minutes, until the top is golden brown.
Let stand for a while before serving.