Erbazzone (Savory greens pie)

A classic recipe from the Italian gastronomic legacy.
65 min
4 People
65 min
INGREDIENTS for 4 people

1 kg spinach

200 g grated Parmigiano Reggiano cheese

30 g olive oil

Salt and Pepper To Taste.

30 g pancetta (italian bacon)



For the pastry

150 g all-purpose flour

4 g salt

70 ml water

90 g lard



For the sauté

50 g butter

100 g lard

100 g onion

1 Clove of garlic


This is a country-style tart, traditionally for snacks in the country in spring where it is consumed with Lambrusco wine.

Chop up the boiled spinach or Swiss chard and squeeze well to drain them. Prepare a sauté with butter, a little lard and onion.

Mix the spinach or Swiss chard with a little garlic and leave to cook for five minutes.

When it has cooled, mix with some grated Parmesan, olive oil, pepper and salt.

Then prepare some puff pastry with flour, lard and hot water. Lay a sheet of pastry in a large oven-dish and make a layer with 0.12 inch thick.

Cover with another sheet of pasta a little crinkled and enlivened with small pieces of pancetta or lard and bake at 350°F until the pastry is golden.

Serve while still hot, or warm.

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