Erbazzone
This spinach savory pie is a delicious way to consume the veggie at any time.
Print
Pin
Save Recipe
Servings: 4 people
Calories: 378kcal
Ingredients
For the stuffing
- 1 kg (2.2 lbs) chard
- 2 cloves (2 cloves) garlic
- 1 (1) onion
- 130 g (1.15 cups) Parmigiano-Reggiano cheese
- 60 g (4.06 tbsp) lard
- q.s. (q.s.) salt
- q.s. (q.s.) pepper
For the pastry
- 200 g (1.6 cups) flour
- 100 ml (0.42 cups) warm water
- 40 g (2.71 tbsp) lard
- q.s. (q.s.) salt
Equipment
- 1 Aa rectangular pan measuring approximately 25 × 35 cm
Instructions
- Clean and wash the chard. Blanch the chard and chop it coarsely.
- In a pan over high heat, melt a part of the lard and add the onion cut into thin strips along with the peeled garlic cloves.
- When the onion and garlic are browned, add the chard, salt and pepper. Lower the heat, and let them simmer for a few minutes.
- Remove the garlic and let the mixture cool. Next, add the grated Parmigiano-Reggiano cheese and season with salt and pepper if necessary.
- Next, begin preparing the pastry by sifting the flour into a large bowl. Add the salt and lard and begin kneading the mixture.
- Add water, a little at a time, and continue kneading the mixture until your dough is a soft and elastic mixture. Cover the bowl that contains the dough, and let it rest at room temperature for ½ an hour.
- Prepare your baking container or mold by either lining it with parchment paper, or greasing it with a tiny drizzle of olive oil.
- After your dough has rested, divide it into two equal parts. Roll the one part out with a rolling pin so that it is only a few millimeters thick and will be longer and wider than the baking dish/mold.
- Place the thinly rolled out dough over the making mold making sure that it covers the edges of the mold. It should look like it is “pouring over” the edges. Fill with your chard mixture, evenly distributing the filling.
- Roll out the second half of the dough even thinner than the first, and slightly wider than the mold. Then place it on top of the mixture in order to cover it completely.
- Fold and compress the edges of the two sheets on all sides, and with a knife cut off any excess around the edges. Make sure all sides are sealed. Gently with a fork, pierce a few air holes throughout the top surface of the dough.
- Preheat the oven to 400 °F and bake the erbazzone for 30 minutes. If you are using a convection oven, set your temperature to 350 °F and bake for 20 minutes. Keep an eye on the erbazzone, and once the surface reaches a crisp golden color you may remove it.
- Remove the erbazzone, and add a coating of lard to the surface. Bake for a few additional minutes. Then remove and let it cool.
Serving: 200g | Calories: 378kcal | Carbohydrates: 53g | Protein: 22g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 1061mg | Potassium: 1130mg | Fiber: 7g | Sugar: 4g | Vitamin A: 16799IU | Vitamin C: 86mg | Calcium: 588mg | Iron: 7mg
Liked this recipe?Follow us NonnaBox for more!