Erbazzone Traditional Italian Spinach and Cheese Pie
Erbazzone is a classic Italian savory pie filled with greens and cheese.It features a thin, crisp crust and a rich, aromatic filling.Perfect for lunch, picnics, or casual dinners.A timeless recipe rooted in Italian countryside tradition.
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.