Tiella pie with mussels and potatoes

Holiday season or not, a Tiella is always a great idea. The one I made today has potatoes, mussels and fresh aromatics, all encased in a delicious olive oil dough.
Tiella is very popular in Italy, from Abruzzo to Calabria to Lazio, each region has its own version with either eggplants, lamb or octopus.
My version? Is none of the above, really. Not as thin as the one from Gaeta, and with dough on top unlike the Tiellas from Bari, my Tiella is especially suited as an appetizer.
A complete dish with a soft crust, not messy, the Tiella pairs well with a Gew├╝rztraminer and a good set of good friends sitting at a table.

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  • DifficultyEasy
  • CostMedium
  • Preparation time1 Hour
  • Cooking time30 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian


Tiella dough

11/2 teaspoon dry yeast
3/4 cup water
2 cups all purpose (AP) flour
1/4 cup olive oil (or vegetable oil)
1 pinch salt
1/2 teaspoon zest of a lemon
1/4 teaspoon sugar (optional)


2 green onions (white and green parts sliced)
1 clove of garlic (minced)
2 tablespoons olive oil
2 small potatoes (boiled and diced)
8 ounces mussels (boiled, from 2lbs mussels with shells)
1/2 teaspoon saffron (powder)
1/4 cup parsley (chopped)
1 tablespoon lemon juice
2 tablespoons heavy cream


1 Springform pan


Prepare the dough

In the bowl of a stand up mixer bloom the yeast with half of the lukewarm water and the sugar.
Once bubby add the flour, the remaining water and the oil. Mix with a dough hook, on medium high, for about 6 minute.
Add the salt and mix for 2 more minutes.
Transfer the Tiella dough to a greased container and let it cover until almost doubled in size, about 1 hour.
You can color the dough with any plant based powder . I added squid ink.

Prepare the filling

Saute’ the green onions with the olive oil in a large frying pan, until fragrant, about 5 minutes. Add the garlic.
Once the garlic is golden, add the remaining ingredients. Taste for salt and set aside.

Assemble the Tiella

When the Tiella dough has almost doubled in volume, divide the mass into 2 parts.
Oil the bottom of the springform pan.
Roll out one half. Needs to be large enough to line the springform and have an overhang.
Fill the pan with the mussel and potato mix.
Roll out the second piece of dough.
Place the pan on it, and curt around the perimeter, obtaining a disk of dough.
Place this last disk of dough on top of the filling an seal it like in the picture below.
Non mandatory, but it helps to release the steam: cut a vent on the top of the Tiella pie.

Prepare for the oven

Brush the top of the Tiella with egg white and sprinkle with sesame seeds.
Pre heat oven to 400 degrees, static

Cut decorations-like leaves on the strips of leftover dough, and garnish the top of the pie.
Bake on the bottom shelf of the oven for about 30 minutes and the top shelf for additional 5 to 10 minutes.
Let cool about 10 minutes before releasing from the pan.

Serve with minced parsley and lemon, a sprinkle of bottarga powder and olive oil.

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