Erbazzone Traditional Italian Spinach and Cheese Pie is a rustic and flavorful Italian savory pie that comes from the Emilia-Romagna region, especially the city of Reggio Emilia. Made with leafy greens, aromatic herbs, and rich cheese encased in a thin, crisp dough, this dish perfectly represents the heart of Italian home cooking—simple ingredients transformed into something deeply satisfying.
Erbazzone Italian Spinach:
Often enjoyed warm or at room temperature, Erbazzone is incredibly versatile. It can be served as an appetizer, a light main course, or even as a snack. With its balance of earthy greens, salty cheese, and buttery pastry, Erbazzone is both comforting and elegant, making it a beloved dish for everyday meals and festive gatherings alike.
History:
Erbazzone dates back several centuries and was traditionally prepared by farmers and rural families in Emilia-Romagna. The name comes from the Italian word “erba”, meaning herbs or greens, reflecting its humble origins rooted in seasonal vegetables. Originally, it was made with wild greens and baked in wood-fired ovens. Over time, spinach and Swiss chard became the most common fillings, and Parmigiano Reggiano was added as the region became famous for its exceptional cheeses. Today, Erbazzone remains a symbol of local pride and culinary tradition.
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Erbazzone Traditional Italian Spinach and Cheese Pie
Ingredients
For the Dough
- 2½ cups all-purpose flour
- 3 tablespoons olive oil or softened butter
- ¾ cup water (lukewarm)
- 1 teaspoon salt
For the Filling
- 1½ pounds spinach or Swiss chard, washed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil or butter
- 1 cup grated Parmigiano Reggiano
- ½ teaspoon nutmeg
- Salt and black pepper, to taste
- Optional: 2–3 tablespoons chopped parsley or chives
Instructions
- In a bowl, combine flour and salt. Add olive oil and water gradually, mixing until a soft dough forms. Knead briefly, cover, and let rest for 20 minutes.
- Sauté onion and garlic in olive oil until fragrant. Add spinach or chard and cook until wilted. Drain excess liquid well.
- Transfer greens to a bowl and mix with Parmigiano Reggiano, nutmeg, herbs, salt, and pepper.
- Divide dough into two portions. Roll one portion thin and place it into a greased baking pan.
- Spread the filling evenly over the dough. Roll out the second portion and cover the filling, sealing edges.
- Prick the top lightly with a fork and brush with olive oil.
- Bake at 375°F (190°C) for 40–45 minutes, until golden and crisp.
- Cool slightly before slicing and serving.
Notes
- Drain greens thoroughly to avoid a soggy pie.
- Parmigiano Reggiano is traditional and adds authentic flavor.
- Dough should be rolled very thin for best texture.
- Can be served warm or at room temperature.
- Flavour improves after resting for a few minutes.
Tips for Erbazzone Italian Spinach:
- Use Swiss chard for a more traditional taste.
- Add pancetta for a richer, non-vegetarian version.
- Let the dough rest to make rolling easier.
- Cut into squares for party serving.
- Pair with a light salad or soup for a complete meal.
FAQs for Erbazzone Italian Spinach:
Q: Is Erbazzone vegetarian?
A: Yes, the classic version is vegetarian unless pancetta is added.
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out all excess moisture.
Q: Can Erbazzone be made ahead?
A: Absolutely. It tastes great even the next day.
Q: What cheese can replace Parmigiano Reggiano?
A: Grana Padano or Pecorino can be used, though flavor will vary.
Q: Can I freeze Erbazzone?
A: Yes, freeze after baking and cooling completely.
Conclusion:
Erbazzone Traditional Italian Spinach and Cheese Pie is a beautiful example of Italian regional cooking, where simple ingredients come together to create something truly special. With its crisp crust and savory green filling, this traditional pie offers comfort, flavor, and authenticity in every bite. Whether enjoyed as a main dish or shared with friends, Erbazzone brings the timeless taste of Emilia-Romagna straight to your table.