Interlaced Pie


For the dough:

  • 260 h g integral spelt flour
  • 120 g butter
  • iced water as needed
  • 1 teaspoon sea salt

For the filling:

  • green parts of spring onion
  • Emmental or other hard cheese cut into slices
  • little olive oil
  • bacon


Knead mealy dough from flour, salt, butter cut into dices and iced water. Recommendation is to use mixer. First mix flour, salt and butter, then gradually add iced water until you get mealy dough that you can form with your hands. Divide dough into two parts and put in the fridge while prepare filling. Briefly cook green parts of spring onion, then chop them. Also chop the bacon and fry together with onion on non-sticking pan without or with a little oil. Remove one part of the dough from the fridge and stretch into circle, little bit larger than baking dish. Transfer dough into baking dish and prick with a fork in several places. Arrange cheese slices over the dough, then pour prepared filling over them and put one more layer of sliced cheese over it. Remove the other part of the dough from the fridge, cut it into stripes and arrange over pie. Bake about 30 minutes on 210 degrees, then more 30 to 40 minutes on 180 degrees. If it starts to be too much golden yellow put aluminium foil over it.

If you’re in restriction you can use mozzarella or other young cheese instead of Emmental.

Interlaced Pie

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