Scarpazza

Preparation:

Preparation: On a pastry board mix the flour, 1 pinch of salt and 1/2 glass of water. Prepare a sheet as large as the pan to be used. Clean the beets, boil them in salted water, drain and chop them. Clean the pumpkin, cut it into pieces and boil it in salted water, squeeze it and chop it. Chop the leeks and brown them with 4 tablespoons of oil. Add the chard and the pumpkin, mix and cook for about 10 minutes. Remove from heat and allow to cool; add two eggs and the grated cheese, mix well and season with salt. Grease the pan with oil, line it with the pastry and spread the dough over it. Fold the excess dough creating a border, drizzle with a drizzle of oil and place in the oven at 200 degrees for about 40 minutes. Serve warm or cold.