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Erbazzone (Spinach Pie)

di Academia Barilla

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Erbazzone (Spinach Pie)
1 hours


Bread, focaccia and pizza

Emilia Romagna

Ingredients for 4 people

2 pounds spinach or Swiss chard leaves
4 tablespoons butter
3 ½ ounces salted lardo (optional)
¾ cup onion
1 clove garlic
2 ¼ cups grated Parmigiano Reggiano
3 tablespoons olive oil
salt and pepper to taste
1 ¼ cups flour
6 ½ tablespoons lard or butter
¾ teaspoon salt
1/3 cup warm water

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Swiss chard leaves

Preparation 40 minutes preparation + 25 minutes cooking
1. Boil spinach in salted water, drain, squeeze out excess water and chop coarsely

2. Set aside to cool

3. Heat butter in a pan over medium heat and sauté chopped lardo and onion

4. Add garlic clove and cook for 5 more minutes

5. Mix spinach or chard leaves with grated Parmigiano Reggiano, olive oil, cooked onions, salt and black pepper

6. On a work surface, knead flour, lard (or butter), a pinch of salt and warm water until smooth

7. Cover and set aside to rest for about 20 minutes

8. Cut in half and roll out two rounds with a rolling pin

9. Press one round into a buttered baking dish and spoon in spinach filling up to about 3/4 inch

10. Loosely cover with the second sheet of dough, leaving a few folds

11. Crimp edges and prick surface with a fork

12. Cook in a preheated 350°F oven until the dough is golden brown

13. Serve hot or warm