Spelt of farro is very popular in Italy. A lot of my friends here eat it daily instead of pasta ( yes, also Italians reduce their carbs intake).
Mix 200 grams of spelt flour with a pinch of salt, 50 grams of cold butter in cubes. Mix and knead. Add 75 ml of cold water bits by bits, knead until you obtain a homogeneous paste. Cover and store in the fridge.
Wash 400 grams of Swiss chard. Chop. Chop and fry 4 garlic cloves and 1 onion in a drizzle of olive oil. Add the Swiss chard. Allow to simmer for approx 10 mins, until the liquid has almost disappeared. Stop the fire. Add pepper, salt and a handful of fresh oregano.
Roll the spelt dough as thin as possible on baking paper. Put the dough on a baking tray or in a low oven dish. Fold the sides upwards. Spread the Swiss chard ( remove extra liquid if there would still be a lot). Spread 200 grams of halved cherry tomatoes ( skin downwards).
Mix 1 egg with 150 grams of crumbled feta cheese. Add pepper. Spread the egg on top of the vegetables.
Bake in the oven at 200°, until the dough is golden brown.