Kitchen Recipe Collection
Italian Erbazzone (Savory Spinach Pie)
A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- all-purpose flour
- strutto (pork lard) or olive oil
- water
- Swiss chard or spinach
- pancetta or bacon (diced)
- scallions or spring onions (chopped)
- garlic
- Parmigiano-Reggiano (grated)
- eggs
- salt and pepper
Equipment
- Large skillet
- Rectangular or round baking pan
- Rolling pin
Instructions
- 1
Prepare Dough
Mix flour, salt, water, and lard to form a smooth, pliable dough. Let it rest for 30 minutes.
- 2
Cook Greens
Wash the chard or spinach. Boil briefly until wilted. Squeeze out AS MUCH WATER AS POSSIBLE, then chop finely.
- 3
Sauté the Base
In a skillet, render the diced pancetta until crispy. Add the chopped scallions and garlic, cooking until soft.
- 4
Combine Filling
Add the chopped greens to the skillet and sauté for a few minutes to absorb the flavors. Remove from heat and let cool slightly.
- 5
Bind Filling
Stir in a generous amount of grated Parmigiano-Reggiano, salt, pepper, and a beaten egg or two to bind the mixture.
- 6
Roll Bottom Crust
Divide the dough. Roll the larger half very thinly and line an oiled baking pan, leaving some overhang.
- 7
Add Filling
Spread the spinach mixture evenly over the bottom crust.
- 8
Top Crust
Roll out the remaining dough and place it over the filling. Fold the overhanging bottom edges over the top to seal.
- 9
Prepare for Baking
Prick the top crust all over with a fork. Traditionally, the top is brushed with a little melted lard or oil, and sprinkled with small pieces of pancetta.
- 10
Bake
Bake at 400°F (200°C) for 35-40 minutes until the crust is golden and flaky. Let cool before slicing.
Cooking Tips
- The greens must be squeezed completely dry, or the bottom crust will become a soggy mess.
- The dough should be rolled quite thin; this is not a deep-dish pie, but rather a thin, flat tart.
Variations
- Erbazzone Montanaro: A version from the mountains that includes rice mixed into the greens.
Chef's Notes & Storage
- Historically a 'cucina povera' dish used to utilize the stalks of greens and leftover scraps of fat.
Nutrition Estimate
350 calories · 12g protein · 28g carbs · 22g fat · 3g fiber per serving
