Creamy Broccoli and Smoked Salmon Pie

While the dough chills, cut the broccoli into small florets and the salmon into stripes; set them aside. Slice the green onion, then mix it in a bowl with the ricotta, 1/2 tsp powdered garlic, 1/4 cup Parmesan, and 3 servings salt and pepper.

Once the dough is chilled, roll it out with a rolling pin into a square until it reaches a thickness of about 1 centimeter. Fit the dough into your pie dish, using the seams to create 1 cm pie walls. Pinch the bottom of the pie several times with a fork.

Roll out the leftover dough and cut it into 1 cm wide ribbons. Spread the ricotta mixture evenly over the unbaked pie crust, then arrange the broccoli florets and smoked salmon stripes on top.

Criss-cross the dough ribbons over the filling to create a lattice, pressing firmly to attach them to the pie edge. Brush the top with an egg wash and bake at 350 °F (180 °C) for 35 minutes, or until the crust is deep golden brown.