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Golden, blistered cassone romagnolo halved on a wooden board, showing melted cheese and wilted greens at the cut edge.

Pan-Cooked Cassoni Romagnoli with Greens and Cheese

A fold-over piadina from Emilia-Romagna, stuffed with wilted greens and squacquerone cheese, then pan-cooked until the dough blisters.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Street Food
Cuisine: Italian (Emilia-Romagna)
Calories: 447
Ingredients Method Notes

Ingredients
  

For the Dough
  • 320 g all-purpose or 00 flour plus more for dusting
  • 6 g fine salt / 1 tsp
  • 1/4 tsp baking soda
  • 30 g olive oil / 2 tbsp
  • 170 ml warm water
For the Filling
  • 400 g mixed spinach and Swiss chard washed, tough stems removed
  • 28 g olive oil / 2 tbsp; for sautéing
  • 2 garlic cloves thinly sliced
  • 1 pinch chili flakes optional
  • salt and black pepper to taste
  • 200 g squacquerone cheese torn; sub stracchino or fresh mozzarella

Method
 

Wilt the Greens
  1. Heat 2 tablespoons of olive oil in a 25 cm / 10-inch skillet over medium heat. Add the garlic and chili flakes, if using, and cook for 30 seconds until fragrant, not browned.
  2. Add the mixed spinach and Swiss chard in batches, letting each batch wilt down before adding more. Season with salt and pepper and cook for 6 to 7 minutes, stirring occasionally, until wilted and most of the liquid has cooked off.
  3. Tip the greens into a colander and press out any remaining liquid with the back of a spoon. Cool for 5 minutes, then chop roughly.
Make the Piadina Dough
  1. In a large bowl, whisk together the all-purpose or 00 flour and baking soda. Gradually stir in the warm water until a rough dough forms.
  2. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, then cover and let rest for 20 minutes.
Assemble and Serve
  1. Roll the dough into thin rounds, cook on a hot skillet for 1 to 2 minutes per side until lightly charred, then spread with squacquerone cheese and top with the wilted greens before folding and serving warm.

Notes

  • Rest the dough 30 minutes minimum for easier rolling and folding.
  • Squeeze greens completely dry before filling to prevent a soggy seam.
  • Don't overfill each round, or the seam bursts on the griddle.
  • Use a dry, ungreased skillet so the crust blisters instead of frying.